If you haven’t experienced the marriage of eggs poached in tomato sauce (known as Shakshuka), you’re missing out. Hard. I enjoy this combo for breakfast, lunch or dinner. It’s incredibly easy to make and is great as a solo meal or to feed a small crowd. Just toast some rustic bread and cut them into strips for sopping up the delicious sauce and yolk.
The beauty of this recipe is its simplicity and flexibility. The proportions I give here suit my own taste, but you can vary them to add more or less sauce, more or less eggs. You can also substitute the herbs I use with your own favorites. Trust me, there is no way to screw up this recipe. Now get to it…
Shakshuka (Poached Eggs in Tomato Sauce)
- 12 oz. Rao’s Roasted Garlic Tomato Sauce (I swear by this stuff. It’s amazing)
- 4 eggs
- 2 tbsp. extra virgin olive oil
- Salt & pepper to taste
- Fresh or dried oregano, basil, and red pepper flakes to taste
- Cheese to taste (parmesan or feta is best)
- 4 slices of rustic bread, toasted, and scraped with fresh garlic, then cut into 1 inch strips
Set your pan (10 inch non stick) on low and heat the olive oil. Add in the tomato sauce and heat it until it simmers. Crack the eggs into the sauce, keeping them at an equal distance apart from each other. Sprinkle the herbs and cheese over the eggs and sauce. Cover the pan as the eggs cook. Once the whites are opaque, they’re done. The yolk should still jiggle a little when you gently shake the pan. Take the eggs out of the pan immediately to stop them from cooking. Serve immediately in a shallow bowl, along with the bread strips.