Eggs Poached in Tomato Sauce (Shakshuka)

Name: Eggs Poached in Tomato Sauce (Shakshuka)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped; 1 small yellow onion, chopped; 8 cloves garlic, crushed; 1 tsp. ground cumin; 1 tbsp. paprika; 1 (28-oz.) can whole peeled tomatoes, undrained; 8 eggs; 1 ⁄ 2 cup crumbled feta cheese; 1 tbsp. chopped flat-leaf parsley; Warm pita , for serving; 1 ⁄ 4 cup extra-virgin olive oil; Kosher salt, to taste

Serves
serves 4-6

MATT TAYLOR-GROSS

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.

What You Will Need

Ingredients

5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 (28-oz.) can whole peeled tomatoes, undrained
8 eggs
¹⁄₂ cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving
¹⁄₄ cup extra-virgin olive oil
Kosher salt, to taste

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Instructions

Step 1

Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Step 2

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.

Step 3

Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.