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Paprika Tomatoes with Poached Eggs (Shakshouka)

Photo: Leo Gong; Styling: Karen Shinto
Total time 45 mins
Yield Serves 2
Time: 45 minutes. Traditionally, cooks in Tunisia and Israel use a lot of olive oil when making this one-pan tomato and egg dinner, but this lighter version still has enough to help free the tomatoes' lycopene.

Ingredients

  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons hot or sweet Spanish or Hungarian paprika
  • About 1/2 tsp. kosher salt
  • 3 large garlic cloves, peeled
  • 1 large poblano chile, stemmed, seeded, and chopped
  • 1 to 2 tbsp. extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 1/2 pounds Roma tomatoes, halved lengthwise
  • 4 large eggs
  • Freshly ground black pepper

Nutrition Information

  • calories 372
  • caloriesfromfat 29 %
  • protein 19 g
  • fat 12 g
  • satfat 4.8 g
  • carbohydrate 30 g
  • fiber 6.6 g
  • sodium 598 mg
  • cholesterol 424 mg

How to Make It

  1. Put coriander, cumin, paprika, and 1/2 tsp. 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.

  2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 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 around tomatoes).

  3. With a wooden spoon, make 4 depressions in tomato mixture 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.

  4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

  5. Note: Nutritional analysis is per serving.