Shakshouka — eggs poached on top of a spicy tomato sauce — served on toast
#100daysofcooking, Recipes

Day 47: Shakshouka? Bless you. These spicy eggs are nothing to sneeze at


Shakshouka: Poached Eggs in Spicy Tomato Sauce


Dan makes bacon for breakfast almost every single day. Is it any wonder that Charlie the Labrador loves him more than she loves me.

Susannah Mushatt Jones also ate bacon  — four strips, plus eggs followed by five sticks of Doublemint gum — every single day. When the American died in May 2016, she was the oldest person in the world at age 116.

It is possible that bacon is key to a long life. But variety, IMO, is key to an interesting one. So Dan and his best friend were booted out the door for a morning walk while I went to work spicing up our morning routine.

Breakfast, people. I’m talking about breakfast.

Specifically, poached eggs, tomatoes and jalapeno peppers combined in a dish called shakshouka, an Arabic word that loosely translates to “all mixed up.”

Chicken, eggs and jalapenos
Eggs, jalapenos and a chicken prop for the photo. Because, look at that chicken!

The tomato sauce gets its heat from peppers. I used jalapenos (gifted to the Kitchen Castoffs project from friend Helen) but Anaheim, chili or a mixture of peppers would work well, too. The eggs are poached right on top of the sauce and everything is topped with a crumble of cheese and parsley.

Mmm, so good!

My friend Sylvia makes this recipe for brunch with her gal pals. I used the same recipe to make our breakfast, but this dish is a natural for dinner (brinner?) as well.

As Julia Child once cracked on The French Chef, “The egg can be your best friend, if you just give it the right break.”

See what we did there? 🙂  Go ahead, you should do it, too.

Kitchen castoff used

Two jalapeno peppers, castoffs from the kitchen of my friend Helen

Shakshouka is eggs poached on top of a spicy tomato sauce
Shakshouka: eggs poached on top of a spicy tomato sauce

This is how we did it

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 – 3 hot peppers, seeded and chopped. Try Anaheim, jalapeno, habanero, chili or a combination.
  • 28-oz can diced tomatoes
  • ½ cup broth (chicken or vegetable)
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • Eggs (recipe calls for 6 – 8, we made 3 because there was only 2 of us)
  •  2 tbsp chopped parsley
  • ¼ cup crumbled feta cheese

Method

In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until they are starting to brown, about 7 minutes. Add the tomatoes, broth and spices and simmer for 20 to 22 minutes until thickened.

Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny. Add another couple of minutes if you want the firmer yolks. Sprinkle with parsley and feta.


Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.

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