Paprika Tomatoes with Poached Eggs (Shakshouka)

Name: Paprika Tomatoes with Poached Eggs (Shakshouka)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Tunisian & Sahel
Ingredients: 1.5 tsp coriander seeds; 1 tsp cumin seed; 1.5 tbsp paprika; 0.5 tsp kosher salt; 3 large garlic cloves; 1 large poblano chile; 2 tbsp extra virgin olive oil; 2 tbsp tomato paste; 1.5 lb roma tomatoes; 4 large eggs; fresh ground black pepper

Roma tomatoes come together in this Tunisian dish, fragrant with paprika and coriander and cooked in a pan. Finish with oil.

50 min · Serves 2 · Easy

Method

Start cooking mode

Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: easy

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.
5 min
4
Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.