Poached Eggs in Spicy Tomato Sauce (Shakshuka)
A Tunisian origin, this North African dish is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes). It can be served as breakfast, lunch or dinner.
Servings: 6 servings
Ingredients
Ingredients
- 3 tbsp olive oil extra virgin
- 1 medium onion thinly sliced
- 1 large red pepper bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference, stems, seeds, and ribs removed, thinly sliced
- 1 hot chili pepper such as jalapeño, serrano, or Fresno, stems, seeds, and ribs removed, thinly sliced
- 3 cloves garlic thinly sliced
- 1 1/2 tbsp paprika Hungarian or smoked Spanish
- 2 tsp ground cumin
- 28 oz whole peeled tomatoes crushed by squeezing between your fingers or with a pastry blender (see note above)
- 1/3 tsp salt to taste
- 1/4 tsp pepper to taste
- 1/2 cup cilantro chopped, parsley, or a mix
- 6 eggs
Instructions
Directions
- Heat olive oil in a large, deep skillet or straight-sided saute pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
- Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
- Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.