Eggs, those humble orbs of life-sustaining protein, omega 3s and just plain comfort, can hold their own during any mealtime. We couldn’t help but swoon for this spicy tomato stew bejeweled with delicately poached eggs.
Originating in Jerusalem, shakshuka is a popular dish devoured hungrily from marketplace food stalls. Our somewhat loose interpretation of this healthful, low-carb beauty positively bursts with flavor and flavanoids, coming together in a single, satisfying skillet. Serve as brunch with warm pita and pomegranate mimosas, or a quick and yummy supper with a chopped veggie salad.
Show Us the Shakshuka, Spicy Tomato Poached Eggs
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 2 serrano chilies, seeded and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Pinch cinnamon
- 14-ounce can fire roasted tomatoes, undrained
- 4 eggs
- 1/4 cup crumbled goat or feta cheese
- Minced fresh basil and or Italian flat-leaf parsley, to garnish
In a medium nonstick skillet over medium-high heat, heat olive oil until shimmering. Saute onion and chilies until softened, adding garlic to cook 2 minutes more. Add paprika, cumin and cinnamon, and stir until slightly toasted and fragrant.
Pour in tomatoes, stirring to combine, and simmer for 10 minutes. Carefully crack eggs into simmering sauce and cover as they cook, about 5 to 8 minutes. When whites are set and yolks are still soft, top with cheese and fresh herbs. Serve immediately.
Note: Recipe can be doubled using a 12-inch skillet.
Diva Confession: However simple our recipe for shakshuka may seem, there’s always an easier way out. Bottled marinara, a must-have pantry staple, is delish with eggs. Just bring a cup or so to a simmer and cook eggs in sauce until desired doneness. Top with coarse salt and lots of cracked black pepper, and a drizzle of best quality extra-virgin olive oil for extra kick.