One of my favorite dishes is eggs in tomato sauce, which I found on Smitten Kitchen's site (she has fabulous recipes). I even made it for my family for breakfast because it is tasty, quick and easy. My mom saw a poached eggs in tomato sauce recipe on Epicurious and sent it to me because she thought I would like it. Like it is a mild term- this dish is flipping delicious. 

This is an Israeli dish called shakshuka. It makes 4-6 servings and takes about 35 minutes to make. 




What gives this dish its smoky taste and slight kick is the paprika. This dish makes your house smell yummy too! I highly recommend that you use fresh spices because it makes a difference. Paprika loses it's kick after a couple of years.For a great selection of spices try the The Spice House. For Chicago peeps there is one up in Evanston and one on Wells, plus they also ship. 



This recipe serves 4-6 people and, well, I'm just me. So, I took some of the chickpea tomato mixture and transferred it to my smaller iron skillet and put in two eggs, popped it in the oven and let it cook until the eggs were set. Now I have some leftovers for dinner this week. 


Bon Appetit!

Shakshuka-

ingredients

  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded, finely chopped
  • 1 15-ounce can chickpeas, drained
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon ground cumin
  • 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely crumbled feta
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread

preparation

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
Per serving: 358 calories, 22 g fat, 22 g carbohydrates
Nutritional analysis provided by Bon Appétit


Originally published 1/12/14

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