Paprika Tomatoes With Poached Eggs (Shakshouka) Recipe

Name: Paprika Tomatoes With Poached Eggs (Shakshouka)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons coriander seeds; 1 teaspoon cumin seed; 1 1/2 tablespoons paprika; 1/2 teaspoon kosher salt, plus more to taste; 3 large garlic cloves, peeled; 1 large poblano chile, seeds and ribs removed, chopped; 2 tablespoons extra virgin olive oil, divided; 2 tablespoons tomato paste; 1 1/2 lbs roma tomatoes, halved lengthwise; 4 large eggs; fresh ground black pepper

Servings: persons

1 1/2 teaspoons coriander seeds
1 teaspoon cumin seed
1 1/2 tablespoons paprika
1/2 teaspoon kosher salt, plus more to taste
3 large garlic cloves, peeled
1 large poblano chile, seeds and ribs removed, chopped
2 tablespoons extra virgin olive oil, divided
2 tablespoons tomato paste
1 1/2 lbs roma tomatoes, halved lengthwise
4 large eggs
fresh ground black pepper

1
Put coriander, cumin, paprika, and 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
Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 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).
3
Make 4 depressions in tomato mixture with a wooden spoon 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
Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons coriander seeds, 1 teaspoon cumin seed, 1 1/2 tablespoons paprika, 1/2 teaspoon kosher salt, plus more to taste, and more.

Yes, Paprika Tomatoes With Poached Eggs (Shakshouka) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika Tomatoes With Poached Eggs (Shakshouka)

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