Eggs Simmered in Tomato Sauce

Southern Living
Eggs Simmered in Tomato Sauce
This fragrant, meatless dish is inspired by Middle Eastern shakshuka. Make sure to keep plenty of crusty bread around to mop up the spiced tomato sauce.
Makes 4 servings


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1 cup chopped onion
3 poblano peppers, chopped
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
2 teaspoons kosher salt
1 teaspoon red wine vinegar
6 large eggs
1/2 cup crumbled feta cheese or queso fresco
2 tablespoons chopped fresh cilantro


Hands-on: 25 Minutes
Total: 45 Minutes
Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients; sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.

Created date

July 2014