Shakshuka | Eggs Poached in Spiced Tomato Sauce {recipe}

feel the fear. shakshuka anyway.
Because this recipe for shakshuka calls for canned tomatoes, it can be made any time of the year.

If by chance it is summer and you have a few pounds of farm-fresh very ripe, drippingly juicy tomatoes, use them! Chop the tomatoes up without even peeling them, and add to your pan as the recipe directs, but cook them for a little longer than 10 minutes so they render themselves, with a few helpful nudges of your wooden spoon, into a rough puree.

Shakshuka | Eggs Poached in Spiced Tomato Sauce {recipe}

serves 4

INGREDIENTS

2 tablespoons light cooking oil like grapeseed or canola oil
1 onion, finely chopped (about 1 cup chopped)
3-4 large cloves of garlic, finely chopped
1 roasted red pepper, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 28-ounce can whole tomatoes
salt and pepper (to taste)
4-6 eggs
½ cup feta cheese, crumbled
chopped Italian parsley
serve alongside: additional crumbled feta cheese and chopped parsley, hot chili sauce, herbed yogurt, olives, grilled bread

DIRECTIONS

Heat oven to 350°F.

Heat oil in a skillet with high sides over medium-high heat. Add onions and garlic and cook until soft and very lightly golden brown. Add roasted red pepper, cumin, and paprika, and cook, stirring frequently, about 5 minutes.

Pour tomatoes and their liquid into the pan. Using a wooden spoon, carefully crush the tomatoes against the bottom and sides of the pan. Cook until heated through (and all the tomatoes are crushed), about 10 minutes. Season to taste with salt and pepper.

Crack eggs into sauce. You may need to use a spoon to gently push eggs into the sauce, taking care not to break the yolks. Sprinkle crumbled feta cheese over the top, pushing some of the feta cheese into the sauce. Transfer pan to oven and bake until eggs are set, about 5-7 minutes.

Remove pan from oven, sprinkle with chopped parsley. Serve alongside hot chili sauce, herbed yogurt, olives, and grilled bread for scooping.

shakshuka in bowls

shakshuka, plated in bowls

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{ 6 comments… read them below or add one }

1 H.C. September 3, 2013 at 4:59 pm

LOL @ WebMD reference, for me, it seems every symptom will somehow steer me towards a cancer diagnosis. Bummers to hear about your hazelnut allergy though — everyone (not deathly allergic to them) needs a little nutella/gianduja in their lives.

And your sultry shakshuka makes my egg in a purgatory seem so plain jane (that you’d half expect to see on the likes of Maury or Jerry Springer).
http://la-oc-foodie.blogspot.com/2013/01/recipe-egg-in-purgatory.html

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2 DHo September 3, 2013 at 7:11 pm

I swear, I will never bake you a hazelnut cake ever again. And I would totally go to the ER with you if you needed it!

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3 DHo September 3, 2013 at 7:12 pm

Or, you know, didn’t need it, but still wanted to go because, well, reassurance.

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4 TheDelicious September 3, 2013 at 7:23 pm

^ this comment = you totally know me.

5 Doggfather September 4, 2013 at 6:52 am

It’s Murphy’s Law that medical emergencies strike past midnight. It’s some kinda Cinderella inverse law but how disappointing it is when Prince Charmin snores through the fear! The anxiety! The loneliness! But you made it & you’re eating out again & eating love apples how very fitting or should I say fatting lol

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6 Ricky September 5, 2013 at 10:32 am

I can feel for you. My mom is heavily allergic to parsley, try to avoid that in a restaurant.

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