PAPRIKA TOMATOES WITH POACHED EGGS (SHAKSHOUKA)
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.
Provided by DailyInspiration
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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).
- 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.
- 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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Khayam Abbasi
[email protected]Shakshouka is one of my favorite dishes! This recipe seems like a great way to make it at home. I'll definitely give it a try.
ptah kymcun
[email protected]This recipe looks amazing! I can't wait to try it. I love the combination of tomatoes, paprika, and poached eggs.
Chrissy Holland
[email protected]I love the idea of this recipe, but I wish there were more vegetables in it. Next time, I'll add some chopped bell peppers and onions to the sauce.
Alicia Godinez
[email protected]I'm not a fan of poached eggs, so I made this recipe with scrambled eggs instead. It was still delicious! The paprika and tomatoes gave the eggs a wonderful flavor.
Alausa Ayomide
[email protected]This recipe is a great starting point for those who want to try shakshouka for the first time. However, I found it a bit bland. I added some extra spices and herbs to give it more flavor.
Nontobeko Nkosi
[email protected]I followed the recipe exactly, but my shakshouka turned out a bit too runny. I think next time I'll cook the tomatoes for a few minutes longer to reduce the moisture.
FUZAIL RAJPUT
[email protected]5 stars! This recipe is a keeper. I've made it several times now, and it always turns out perfectly. The tomatoes and paprika create a delicious sauce that pairs perfectly with the poached eggs.
Ans Malik
[email protected]I tried this recipe for a quick and easy dinner, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The flavors were well-balanced, and the poached eggs added a rich texture.
Helen Sebhat
[email protected]This dish was a hit with my family! The kids loved dipping their bread into the runny egg yolks, and I enjoyed the spicy kick from the paprika. Will definitely make it again.
Hawkar Hassan
[email protected]I'm a huge fan of shakshouka, and this recipe definitely meets my expectations. The tomatoes are perfectly juicy and flavorful, the paprika adds a nice smoky touch, and the poached eggs on top are just the cherry on top.
Amir Mughal
[email protected]This shakshouka recipe is a total game-changer for my weekend brunches! The combination of paprika, tomatoes, and poached eggs is simply divine. I love that it's a one-pan dish, making cleanup a breeze.