Paprika Tomatoes With Poached Eggs (Shakshouka) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Traditionally, cooks in Tunisia use a lot of olive oil when making this one-pan tomato and egg dinner, but this recipe has cut the oil way back in this lighter version. Serve with crusty bread. Recipe is from Sunset Edible Garden Cookbook. Ingredients:
1 1/2 teaspoons coriander seeds |
1 teaspoon cumin seed |
1 1/2 tablespoons paprika |
1/2 teaspoon kosher salt, plus more to taste |
3 large garlic cloves, peeled |
1 large poblano chile, seeds and ribs removed, chopped |
2 tablespoons extra virgin olive oil, divided |
2 tablespoons tomato paste |
1 1/2 lbs roma tomatoes, halved lengthwise |
4 large eggs |
fresh ground black pepper |
Directions:
1. Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
2. Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
3. Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
4. Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.
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