North African

Shakshuka with Tomato Bliss Green & Yellow Heirloom Tomatoes

March 24, 2021
5 Ratings
Photo by Tablecollective
Author Notes

Eggs poached in a tomato sauce, which originates from Tunisia. I used a Hatch chili because I love spicy food, but you can use any green chili. A great accompaniment to this dish would be merguez sausage, flat bread & yogurt or labneh.

I based this recipe on a very easy Shakshuka recipe by Nik Sharma. —Tablecollective

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 2
Ingredients
  • 1 16 oz jar Tomato Bliss Green & Yellow Heirloom Tomatoes
  • 2 shallots, thinly sliced
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 Hatch green chili, seeded and chopped (or other green chili)
  • 4 eggs
  • salt to taste
  • cilantro to garnish
In This Recipe
Directions
  1. Use a skillet or a wide saucepan (I used an 8-inch copper sauté pan). Heat 1 tablespoon olive oil in the pan, add the shallots, chili, paprika, cumin and salt. Cook for 7 to 10 minutes, until the shallots have softened.
  2. Add 1 16 oz jar Tomato Bliss Green & Yellow Heirloom Tomatoes and cook for 10 minutes on medium heat.
  3. Add the eggs, one at a time, by cracking them into the sauce. Cover and cook until the eggs are done; the cooking time can vary because of the size of the eggs but a good gage is 8 to 10 minutes for soft eggs, and 12 to 15 minutes for more cooked eggs.
  4. Garnish with cilantro, if you wish.

See what other Food52ers are saying.

1 Review

RK March 15, 2021
Yum. The Hatch chili plus salsa makes this dish delicious. Sophisticated and easy.