Eggs Poached in Spicy Tomato Sauce (Shakshouka)

By • June 9, 2014 1 Comments

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Author Notes: Sometimes all you want is a homey simple meal at home. Shakshouka is a traditional Israeli dish of sweet onions & tomato stew with earthly elements finished off with a perfectly poached egg. Can be made in 30 minutes; perfect for a quick weeknight meal with a glass of your favorite red wine. Adapted from Epicurious.Stacy

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Serves 2-3

  • 2 tablespoons organic, virgin coconut oil
  • 1 large sweet onion, sliced
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1 pinch sea salt
  • 3-4 garlic cloves, smashed into a paste
  • 12 ounces organic BPA-free pureed tomatoes (or about 2 lbs of organic roma tomatoes)
  • 3/4 cup water or organic vegetable broth
  • 1.5 teaspoons red pepper flakes
  • 2-4 organic eggs
  • 1 teaspoon freshly ground black pepper
  • parsley, finely chopped (garnish)
  1. In a large dutch oven, melt coconut over med-high heat. Add onions and saute until translucent about 5-7 minutes.
  2. Add cumin, paprika, salt, and garlic. Incorporate and stir for 2-3 minutes.
  3. Add ginger, chili flakes, tomatoes, and water. Bring to a boil then reduce to low and simmer for 10-15 minutes. Adjust seasoning as needed. Add parsley if desired and stir.
  4. Keeping the heat on low, add the eggs 1 at a time (leave about an inch space in between the eggs). Cover and cook for ~5-7 minutes until whites are cooked through and inside is runny.
  5. Can be served as is, on top of quinoa, brown rice, pasta, or with a hearty slice of toasted sprouted bread.

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