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
16 oz jar Tomato Bliss Green & Yellow Heirloom Tomatoes
shallots, thinly sliced
garlic cloves, chopped
Hatch green chili, seeded and chopped (or other green chili)
salt to taste
cilantro to garnish
In This Recipe
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.
Add 1 16 oz jar Tomato Bliss Green & Yellow Heirloom Tomatoes and cook for 10 minutes on medium heat.
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