My family has been making Eggs Poached in Spicy Tomato Sauce, or Shakshouka, for as long as I can remember. We just called it eggs in tomato sauce.
Eggs poached in tomato sauce with earthy spices make this a great, hearty dish any time of day. Great with thick-sliced toast or homemade hash browns.
Ingredients
1 tablespoon olive oil
1/2 medium onion diced
2 cloves garlic minced
1 medium red bell pepper chopped
2 cans or boxed 14 oz. each diced tomatoes, undrained or 4 cups ripe diced tomatoes
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Pinch of cayenne pepper more or less to taste
Pinch of sugar optional, to taste
Salt and pepper to taste
5-6 eggs
1/2 tablespoon fresh chopped parsley optional, for garnish
Instructions
Heat olive oil in a large, heavy bottomed skillet over medium heat. Cast iron works well.
Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir till blended.
Add chili powder, cumin and paprika. Add cayenne and sugar if desired and allow mixture to simmer over medium heat for 5-7 minutes, until sauce starts to reduce and thicken.
Taste to see if you want to add more sugar or cayenne pepper for your taste.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Some people prefer their eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.
Garnish with the chopped parsley, if desired.
Enjoy .