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
Test Kitchen Notes
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
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.
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.
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.
Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce.