Wednesday, April 20, 2011

Recipe Rursday: Shakshuka (Eggs Poached in Tomato Sauce)


Shakshuka, 4/18/11

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I've been thinking about trying this for so long.  Saveur published a tasty photo of poached eggs in tomato sauce, I  printed it out back in November, and it's been floating around the house ever since.  Finally we gave it a shot on Tuesday night.  Amazingly simple and very tasty.  Back-of-the-mouth heat, as well.  Loved it.

Eggs Poached in Tomato Sauce  (Saveur)

1/4 cup extra-virgin olive oil
5 Anaheim chiles or 3 jalape├▒os, stemmed, 
   seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1  28-oz. can whole peeled tomatoes,
   undrained  
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley 
Warm pita, for serving


1. Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.