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.
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
How to Make It
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.
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).
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.
If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.