Ingredients for Paprika Tomatoes With Poached Eggs Shakshouka
- Coriander Seeds
- Cumin Seed
- 2 teaspoons paprika
- Kosher Salt
- Garlic Cloves
- Poblano Chile
- Extra Virgin Olive Oil
- 1 tablespoon tomato paste
- Roma Tomatoes
- 4 large eggs
- Fresh Ground Black Pepper
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How to Make Paprika Tomatoes With Poached Eggs Shakshouka
- Combine 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 teaspoons paprika, and 1/2 teaspoon salt in a mortar and pestle. Pound until finely crushed.
- Alternatively, combine the spices and salt in a zip-top bag and crush with a rolling pin.
- Add 2 cloves garlic to the spice mixture and pound or crush until you form a paste.
- Set aside.
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet or frying pan over medium heat. Add 1 small to medium sized chili pepper (finely chopped or sliced), and cook, stirring frequently, until well browned (10-12 minutes).
- Add the spice paste and 1 tablespoon tomato paste to the pan. Cook, stirring constantly, until fragrant (about 1 minute).
- Stir in 3/4 cup water and 1 (28 ounce) can of crushed tomatoes.
- Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until the tomatoes have softened (10-20 minutes). Add more water if the mixture becomes too dry.
- Using a wooden spoon, create 4 wells in the tomato mixture.
- Carefully crack one large egg into each well.
- Season with salt and freshly ground black pepper to taste.
- Cover the pan and cook until the egg whites are set but the yolks are still runny (about 5-7 minutes).
- Drizzle with 1 tablespoon olive oil. Serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
52g
Fat
26g
Carbs
8g
