Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Cook Time
25 Mins
Serves: 4

Comforting and easy to prepare, Poached Eggs in Tomato Sauce, also called shakshuka, fits the bill for breakfast or dinner.

How to Make It

Step 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.

Step 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.

Step 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.

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