Poached Eggs in Tomato Sauce

Poached Eggs in Tomato Sauce Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
Comforting and easy to prepare, Poached Eggs in Tomato Sauce, also called shakshuka, fits the bill for breakfast or dinner.

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 267
Fat 17 g
Satfat 4 g
Protein 15 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 372 mg
Sodium 559 mg

Ingredients

2 tablespoons olive oil
1 small onion, sliced
Salt and pepper
3 bell peppers, any color, seeded and sliced
3 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1 teaspoon sugar
8 large eggs

Preparation

1. Warm oil in a large skillet over medium heat. Add onion, season with salt and cook, stirring, until onion is translucent, about 5 minutes. Add peppers; cook until tender, about 3 minutes, stirring twice. Add garlic. Sauté 30 seconds.

2. Add tomatoes with juice. Stir. Raise heat to medium high. Bring to a boil, reduce heat to medium and simmer until thickened, 7 to 10 minutes, stirring occasionally. Add tomato paste, spices, sugar and 1 cup water; stir. Season with salt and pepper.

3. Using a spoon, make 8 indentations in the sauce; break an egg into each. Season with salt and pepper, cover skillet, reduce heat to low and cook until whites are opaque and yolks are cooked as you like them, about 4 minutes for runny and 5 minutes for firm.

Note:

Irene Shauer, Valencia, California,

September 2013
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