Tomato and Eggs!! It was not for me!
I have always found tomato sauce to be too tarty or the eggs too runny. It was not until this summer when I had a mind blowing Shakshouka made by my sister in law. My brain was so blown away that I decided to give it a try the next morning and the morning after that.
The first attempt didn’t turn out great; I used crushed tomatoes and just onions. It needed more texture! Hence the next morning for take two in addition to dice tomatoes and onions I added bell peppers and jalapeno for the kick. And now I can have this for breakfast, lunch, dinner … you just say the word.
This one pot dish of spicy tomato sauce in which eggs are poached, is an excellent breakfast but don’t let it stop you there. Lets not stereotype this dish!
Happy Cooking!
Shakshouka
Equipment
- 12" skillet
Ingredients
- 1 tbsp cooking oil I used olive oil
- 1 medium onion chopped
- 2-3 bell peppers seeded and chopped
- 1 jalapeno seeded and minced
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt more if needed
- 1/4 tsp ground pepper
- 1/2 cup vegetable broth
- 1 can of diced tomatoes 28 ounce
- 5 eggs
- 1/4 cup crumbled feta cheese optional
- chopped parsley for garnish
Instructions
- In a large skillet heat the oil on a medium heat; add onion and peppers and cook until softened, around 7 minutes.
- Add tomatoes, broth and spices (cumin, oregano, paprika, garlic powder, salt and pepper), mix and let it simmer on a medium low heat for 20 minutes. The water from the tomatoes should mostly evaporate and the gravy starts thickening.
- Crack one egg at a time on the sauce; try to crack them evenly.
- Cover and cook for 5 to 7 minutes. Your whites should be set while the yolks still jiggles a bit.
- Turn off the gas and leave it covered for another minute or two if you like your eggs firmer.
- Sprinkle parsley and feta cheese, serve with warm pita or a slice of toasted bread.
