So you fancy eggs for breakfast and poached eggs fit the bill. Ever thought of Shakshuka which is a North African dish of poached eggs in a delicious tomato and chunky pepper sauce. The original probably started in Tunisia but it has worked its way round the Mediterranean.
- Extra virgin olive oil
- 1 large yellow onion chopped
- 2 green peppers chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- Pinch red pepper flakes optional
- Salt and pepper
- 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- ½ cup tomato sauce
- 6 large eggs
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh mint leaves
Heat 3 tablespoon olive oil in a large frying pan or cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, for about 5 minutes.
Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or “wells” in the tomato mixture and make sure those wells are spaced out enough so the poached egg does not run into the other. Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low heat until the egg whites are set.
Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.