Shakshuka. A Middle Eastern dish of eggs poached in a tomato sauce. It’s by far my favorite brunch dish of all-time. Hot and garlicky tomato sauce with eggs sounds just like heaven to me. It’s comforting and insanely tasty. —Danielle Oron
canned crushed tomatoes
garlic cloves, chopped small
1 1/2 tablespoons
Pilpelchuma, store bought or recipe below
If you can't find store bought Pilpelchuma: Mix ingredients together to form a paste. This will keep for 3 weeks in the fridge.
Heat the oil in a large skillet or pan with lid over low heat.
Add the chopped garlic, paprika, cumin, & pilpelchuma to the pan and saute for 2-3 minutes until fragrant.
Mix in the canned tomatoes & salt. Cover the with lid and simmer for 15 minutes. At this point, you can cool the sauce and store to use another day. Just heat it back up in the same pan and continue from here.
Add and mix in the cilantro leaving a bit out of the pan to garnish with later.
Make pockets in the sauce with a wooden spoon or spatula and very carefully crack the eggs into them. Make sure to space the eggs out. There should be sauce in between each egg for them to cook properly (and prettily).
Immediately cover the pan, turn the heat up a bit to medium and cook without lifting the lid for 5-8 minutes depending on how you like your egg yolks. 5 for runny and 8 for cooked.
Eat right away while its piping hot. Sopping up all the sauce with the pita. Enjoy!