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Shakshouka (Eggs Poached in Tomato Sauce)

So brunches are my thing.  You want a brunch party done right, call me up.  Seriously.  

For some reason I like brunch parties more than dinner parties (but I do love me a good dinner party!!) even though I tend to like dinner more than brunch.  I can probably attribute this to the clean-up: brunch is cleaned up and you still have the day (or evening) to do something that doesn’t revolve around eating however, once dinner is cleaned up its time for bed.  You could say that you had the morning to do something useful when you have a dinner party but knowing me, I  took advantage of the weekend and slept in.  Brunch forces you to get up early enough and start your day off with so many delicious smells.  One thing I’ve learned from my brunch party extravaganza’s is to stick to one theme and go with that (i.e., classic breakfasts or breakfast tacos); it makes your morning a lot easier to handle.  This dish would go great as your egg dish in your “classic breakfast” morning with breakfast sausages and hashbrowns.  You obviously don’t need to have a brunch party to make this, but it is a worthy explosion of flavor to have at the table!

Shakshouka
Serves 6
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 tablespoons olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, minced
  4. 2 Anaheim chiles, finely chopped
  5. 1 teaspoon ground cumin
  6. 1 tablespoon paprika
  7. 1 teaspoon chile powder
  8. 1 28oz can whole peeled tomatoes, undrained
  9. 1 12oz can tomato paste
  10. Himalayan sea salt, to taste
  11. Freshly ground pepper, to taste
  12. 6 eggs
  13. 1/2 cup feta cheese, crumbled
  14. 1 tablespoon chopped chives
Instructions
  1. Heat olive oil in a large pot (dutch oven if you've got one) over medium heat.
  2. Add onions, garlic, and chiles and cook until onions are translucent, approximately 5 minutes.
  3. Add cumin, paprika, and chile powder and cook for another 5 minutes.
  4. Add in whole tomatoes and let simmer for approximately 30 minutes.
  5. Crush tomatoes with a potato masher, add in Himalayan sea salt and pepper to taste.
  6. If your mixture is quite thin, add half of the tomato paste and stir until well combined. Let simmer for another 10 minutes. Keep adding tomato paste until the mixture is decently thick with no water-like consistency.
  7. Preheat oven to 350ºF.
  8. Transfer your tomato mixture evenly into whatever oven-proof serving dishes you'd like (you can also just keep it in the pot) and crack eggs over tomato mixture.
  9. Cover and bake for approximately 10 minutes, or until your egg yolk has reached your desired consistency.
  10. Garnish with feta cheese and chives. Serve immediately.
Adapted from Food Network: America's Best Cook - Brunch Edition
Adapted from Food Network: America's Best Cook - Brunch Edition
Samantha Potter http://samantha-potter.com/

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