Shakshouka (Poached Eggs in Spicy Tomato Sauce) Recipe
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Contributor: |
Contributor: Sebastien Botelho
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Category: |
Category: |
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Ingredients: |
Ingredients: - 2 tablespoons olive oil - 1 onion, chopped - 2 anaheim peppers, seeded and chopped - 1 jalapeño or habanero pepper, seeded and finely chopped - you can add additional jalapeño to substitute the anaheim peppers or to make the recipe spicier - 1 (28-ounce) can diced tomatoes - 1/2 cup vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 6 to 8 eggs - 2 tablespoons chopped parsley - 1/4 cup crumbled feta cheese (optional, or I recommend replacing with cotija cheese)
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Directions: |
Directions:In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).
OPTIONAL: Sprinkle with parsley and feta cheese and serve with warm pita bread. |
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Personal
Notes: |
Personal
Notes: This one-pot-wonder of a dish also goes by the name “eggs in purgatory”.
This can be eaten for breakfast, lunch, or dinner :)
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