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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2
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
Ingredients
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1
16 oz jar Tomato Bliss Green & Yellow Heirloom Tomatoes
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2
shallots, thinly sliced
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2
garlic cloves, chopped
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1 tablespoon
olive oil
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1 teaspoon
paprika
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1/2 teaspoon
ground cumin
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1
Hatch green chili, seeded and chopped (or other green chili)
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4
eggs
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salt to taste
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cilantro to garnish
Directions
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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.
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Add 1 16 oz jar Tomato Bliss Green & Yellow Heirloom Tomatoes and cook for 10 minutes on medium heat.
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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.
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Garnish with cilantro, if you wish.
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