Prep 15 mins
Cook 35 mins
Traditionally, cooks in Tunisia use a lot of olive oil when making this one-pan tomato and egg dinner, but this recipe has cut the oil way back in this lighter version. Serve with crusty bread. Recipe is from Sunset Edible Garden Cookbook.
- 1 1⁄2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 1⁄2 tablespoons paprika
- 1⁄2 teaspoon kosher salt, plus more to taste
- 3 large garlic cloves, peeled
- 1 large poblano chile, seeds and ribs removed, chopped
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 1⁄2 lbs roma tomatoes, halved lengthwise
- 4 large eggs
- fresh ground black pepper
- Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
- Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
- Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
- Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.
Delightful! Lots of flavor from all of the spices and garlic mixture, and the tomato sauce was rich with the use of tomato paste. The eggs came out perfectly cooked and were a perfect pairing. Thanks for sharing! ZWT9
Yummy breakfast yesterday! I liked all the spices and this hit the spot! Thanks!