Eggs in Spicy Minted Tomato Sauce

By • July 2, 2013 • 13 Comments

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Author Notes: This is a riff on shakshuka, the Israeli dish of eggs poached in tomato sauce. I love the combination of tomato, mint, and chili, especially with eggs. This is my go-to weeknight meal, because it's fast, cheap, and flavorful enough to feel really special. You can cook the eggs to whatever doneness you prefer; I like the yolks just barely set, so that they're still a little runny but don't dilute the sauce too much.ieatthepeach

Food52 Review: I love cooking eggs in tomato-based sauces (I usually do so in a salsa of sorts), and I was intrigued by the use of mint here. The recipe comes together really quickly, and most people probably have a lot of the ingredients on hand. It did not specify a hot sauce in the ingredient list so I used Sriracha, but I think a smoky one would be great. I added a couple more tablespoons of mint to make it more noticeable. The spicy sweetness of the tomatoes blends wonderfully with the rich yolk and the whites soak up a good amount of flavor.savorthis

Serves 2 as a main dish, or 4 as an appetizer

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • One 28-ounce can crushed tomatoes
  • Sriracha or other hot sauce to taste
  • 1 bay leaf
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 4 large eggs
  • Crusty bread, for serving
  1. In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and sauté for about 5 minutes, or until translucent. Add garlic and jalapeño and sauté for 1 more minute.
  2. Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint.
  3. Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking.
  4. Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce.

Comments (13) Questions (0)

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about 1 month ago Pittsburgher

Lovely no-meat-Monday dinner. Made as recipe says, with a big pinch of smoked paprika and a tbsp of chipotle hot sauce. Topped it off with garlic/mint yogurt, side salad of spinach/avocado with lemon/garlic dressing. Next time might serve with some chorizo or feta. Yum!!!

Chrysanthemum

about 1 month ago Karin Ward

This is an amazing recipe. I just made it and it is very delicious. I substituted a package of frozen spinach for the mint and I served it over plain coucous. Yum! Thank you for sharing this recipe.

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about 1 month ago sazara

it's not şakşuka, it's menemen

Stringio

about 1 month ago Heather Johnson Dean

made this the other night and was delicious. thank you so much for sharing the recipe

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4 months ago hana

Note of correction: orignially a North African dish , cooked all over the middle east.

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4 months ago ieatthepeach

Ooh, I didn't know that! Thanks for the info.

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about 1 month ago Rulla

Still no correction. Just like hummus, falafal, couscous and countless other Arab foods are now "israeli."

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7 months ago Emily

Oooh loving the thought of trying this. Thinking I might try transferring the sauce to a small/deep casserole dish or doing it in an oven-safe pan, cracking in the eggs, and finishing them off by shirring them in the oven? Oven-baked eggs are like creamy velvet--I can only imagine the tomato sauce improves them!

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6 months ago ieatthepeach

Yes, that should definitely work! Sounds terrific.

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9 months ago Celestyyne

Oh wow is this delicious! Next time I'll err on the side of removing the pan from heat before the eggs are quite done as the last two were overcooked a bit before I had the chance to remove them. Definitely best when the yolk is still creamy. I took the smoky tip from SavorThis and added some Chipotle pepper flakes and some dried Chili De Arbol powder.

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8 months ago ieatthepeach

I'm so glad you liked it! Thanks for the suggestions--I'll definitely try a little chipotle next time.

Moi_1

9 months ago QueenSashy

Congrats on the CP, I had my eye on this one!

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8 months ago ieatthepeach

Thank you!