North African-style Poached Eggs In Tomato Sauce
North African-style Poached Eggs In Tomato Sauce
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons harissa paste
- 2 tablespoons tomato paste
- 800 g (28 oz) diced tomato, can
- 5 large eggs
- fresh parsley, chopped, to serve
- bread, to serve
Instructions
- In a large cast-iron skillet, heat the oil over medium heat.
- Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
- Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
- Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
- Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the “walls” of the sauce are tall enough to hold an egg.
- Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
- NOTE: To speed the process up, cover the skillet with a large lid.
- Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
- Enjoy!
Watch the recipe video here:
North African-Style Poached Eggs in Tomato Sauce
North African-style poached eggs in tomato sauce (Shakshouka) ?RECIPE: https://tasty.co/recipe/african-style-poached-eggs-in-tomato-sauce
Posted by Proper Tasty on Sunday, May 20, 2018
