%20%7C%20Time%3A%2045%20minutes.%20Traditionally%2C%20cooks%20in%20Tunisia%20and%20Israel%20use%20a%20lot%20of%20olive%20oil%20when%20making%20this%20one-pan%20tomato%20and%20egg%20dinner%2C%20but%20this%20lighter%20version%20still%20has%20enough%20to%20help%20free%20the%20tomatoes'%20lycopene.){kind=link}
Photo: Leo Gong; Styling: Karen Shinto
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.
How to Make It
Step 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.
Step 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).
Step 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.
Step 4
If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.
Step 5
Note: Nutritional analysis is per serving.
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