Paprika Tomatoes with Poached Eggs (Shakshouka) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 1/2 teaspoons coriander seeds |
1 teaspoon cumin seeds |
1 1/2 tablespoons hot or sweet spanish or hungarian paprika |
about 1/2 tsp. kosher salt |
3 large garlic cloves, peeled |
1 large poblano chile, stemmed, seeded, and chopped |
1 to 2 tbsp. extra-virgin olive oil |
2 tablespoons tomato paste |
1 1/2 pounds roma tomatoes, halved lengthwise |
4 large eggs |
freshly ground black pepper |
Directions:
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.
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).
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.
4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.
5. Note: Nutritional analysis is per serving.
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