Eggs in a Tomato Jam
Shakshuka-Inspired Eggs Poached in Spiced Tomato-Onion Sauce
40 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Borrowing from North African and Middle Eastern kitchens, this skillet dinner turns humble pantry staples into an aromatic, eggy centerpiece. You'll master the art of poaching eggs in a spiced tomato-onion sauce, no passport required.
Equipment needed
- large skillet with lid
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until softened and just starting to turn golden, about 7 minutes.
- 02Stir in paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- 03Add the can of diced tomatoes (with juice), sugar, 1 teaspoon salt, and black pepper. Stir well and bring to a simmer.
- 04Pour in water and lower the heat to maintain a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly and the onions are meltingly soft.
- 05Taste and adjust seasoning, adding up to 1/4 teaspoon more salt if needed.
- 06Make 8 small wells in the sauce with the back of a spoon. Crack an egg into each well, spacing them evenly.
- 07Cover the skillet and reduce heat to low. Poach the eggs in the simmering sauce until whites are set but yolks are still runny, about 7-9 minutes.
- 08Serve hot, straight from the pan. Spoon extra tomato-onion sauce over the eggs.
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