Shakshuka-Eggs Poached In Zesty Tomatoes
From mystic_river1 14 years ago
- 25 minutes to make
- Serves 6
Searching through RELISH MAGAZINE, I discovered this recipe which sounded so different I just had to try it. I had to look in 3 food stores and finally found the fire roasted tomatoes. Worth the search- it made a terrific rainy Sunday brunch last weekend. Read more Mark Boughton Photography; is responsible for the almost edible picture. Recipe from The book of New Israeli Food See less
Ingredients
- Ingredients shopping list
- 2 tablespoons olive oil shopping list
- 3 garlic cloves, crushed shopping list
- 1 (14-ounce) can diced fire-roasted tomatoes shopping list
- 1 jalapeño pepper, seeded and minced shopping list
- 1/2 teaspoon paprika shopping list
- 1/2 teaspoon ground cumin shopping list
- 2 tablespoons tomato paste shopping list
- 1/2 teaspoon salt shopping list
- Coarsely ground black pepper shopping list
- 6 eggs shopping list
How to make it
- Instructions
- Heat oil in a large, deep skillet. Add garlic and sauté 1 minute.
- Add tomatoes, jalapeño, paprika and cumin. Cook, partially covered, 15 minutes.
- Add tomato paste, salt and pepper; cook 5 more minutes.
- Break eggs into tomato sauce.
- Cook, partially covered, until egg whites are set, 5 to 7 minutes, or desired degree of doneness.
The Rating
Reviewed by 5 people-
yum-yum good thanks for sharing high5
momo_55grandma
in Mountianview loved it
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Looks and sounds wonderful and unique, great recipe! Thanks!
juels
in Clayton loved it
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