Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce)

Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce) Recipe

Shakshuka is a dish of poached eggs cooked on a bed of flavorful and spicy tomatoes, zucchini, bell peppers and onions. This dish originates from North Africa.

I prepared the tomato mixture early in the morning with very sweet cherry tomatoes. All I needed to do at serving time was to crack the eggs over the vegetable mixture and poach them for a few minutes.

Ingredients

Yields: 6 servings

6 whole eggs, at room temperature
¼ cup olive oil
2 yellow onions, thinly sliced
4 cloves garlic, finely minced
1 teaspoon red chili flakes
1 zucchini, sliced lengthwise, grilled and coarsely chopped
1 red bell pepper, stemmed, seeded and thinly sliced
1 yellow bell pepper, stemmed, seeded and thinly sliced
3 cups cherry tomatoes, halved
¼ cup tomato paste
1 teaspoon ground coriander
½ teaspoon ground cumin
1 red Thai chile, stemmed, seeded and thinly sliced
1 tablespoon Tabasco sauce, to taste
1 teaspoon coarse sea salt
½ teaspoon black pepper, freshly cracked
2 tablespoons cilantro, chopped


Directions

Heat the oil in a large pan. Add the onions and cook for 10-12 minutes until golden. Add the garlic and red chili flakes cook until fragrant. Add the bell peppers, cover and cook over low heat for about 8 minutes, stirring frequently to prevent the mixture from burning.

Add 2½ cups cherry tomatoes, tomato paste, red chile, zucchini, ground coriander and ground cumin. Add ¼ cup water. Simmer for 10-12 minutes. The mixture should thicken. Add Tabasco sauce and the remaining tomatoes. Toss well. Season with salt and pepper.

Form 6 wells in the tomato mixture and crack eggs into each of the indentations. Cover and cook for 8 minutes until the egg whites are opaque; they should be slightly firm. Turn off the heat and let sit for 5 minutes for the eggs to set.

Garnish with cilantro.

Serve warm or at room temperature with pieces of bread.

Bon appétit!


Tips

I used cherry tomatoes because they were incredibly sweet. The key is to use ripe tomatoes with a vibrant color.

Published By: Jacqueline Pham on May 11, 2012.


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