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Spicy Tomato-Poached Eggs (Shakshuka)

Poaching the eggs in a tomatoes that have been infused with herbs and spices, imparts a ton of flavor to the eggs. Serve with some crusty gluten free bread to mop up all those tasty juices!

TomatoPoachedEggs1Heat oil in a large skillet, and cook peppers, onions, and jalapenos until softened, then add garlic and spices cooking for another 2 minutes. Add tomatoes and juice, and mix well.
TomatoPoachedEggs2Make depressions in tomato mixture and crack eggs into each. Cover and cook until eggs are set and done to your likeness, about 6-10 minutes. Combine all ingredients for sauce into blender, process until smooth. Drizzle over eggs, and serve. TomatoPoachedEggs3

Spicy Tomato-Poached Eggs
5.0 from 2 reviews
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Serves: 4
Poaching the eggs in a tomatoes that have been infused with herbs and spices, imparts a ton of flavor to the egg
Ingredients
  • 2 Tbsp olive oil
  • ½ onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 jalapeno, seeded and chopped (or 1-2 Tbsp pickled jalapeno peppers, minced)
  • 3 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 28 oz whole tomatoes, with juice, crushed by hand
  • 8 eggs
Spicy Herb Sauce
  • 1 ½ cups fresh cilantro, chopped
  • ¼ cup fresh Italian parsley, chopped
  • 1 Tbsp pickled jalapeno peppers, minced (or 1 fresh)
  • 2 cloves garlic, minced
  • 2 Tbsp lemon juice
Instructions
  1. For sauce, combine all ingredients into a blender and process until smooth. Season to taste with salt and pepper.
  2. Heat oil in a large skillet, and cook peppers, onions, and jalapenos until softened, then add garlic and spices cooking for another 2 minutes. Add tomatoes and juice, and mix well.
  3. Make 6 depressions in tomato mixture and crack eggs into each. Cover and cook until eggs are set and done to your likeness, about 6-10 minutes.
  4. Drizzle herb sauce over eggs, and serve.
Notes
Use your favorite crusty gluten free bread or our Naan flat bread to sop up all those tasty juices!

 

8 Responses to Spicy Tomato-Poached Eggs (Shakshuka)

  1. Karen December 31, 2014 at 9:42 am #

    This is simply Shakshuka, which is very good.

    • Roger January 1, 2015 at 1:15 am #

      I’ve eaten Shakshuka a couple of times at our local middle east deli/restaurant. Good to learn the ingredients. One big difference is the flat bread served to sop up that very tasty gravy. I’ve not had much luck making Gluten Free flat breads especially if needed to be pliable enough to manage by hand. I have managed a good corn tortilla but not nearly as good for sopping as wheat Nan or Pita. Help?

      • Marla Hingley
        Marla Hingley January 1, 2015 at 9:52 am #

        Yes we have a gluten free Naan bread recipe. Its under Recipes/Breads&More/Breads&Buns, or you can use our search box in the upper left corner to bring it up. Happy New Year!

  2. Joanne December 31, 2014 at 6:44 pm #

    Sounds good

  3. Roger December 31, 2014 at 7:35 pm #

    I do a similar thing and am looking forward to adding cumin/coriander. I’ve used oregano a time or two. I recently read cumin aids in weight loss.
    When needed, I poach eggs in a savory gluten-free oat meal with jalapeno, coriander and garlic cooked in organic low sodium chicken broth.
    Needless to say, I like poached eggs.

  4. Muriel January 6, 2015 at 2:05 pm #

    What can I substitute for cilantro?

    • Marla Hingley
      Marla Hingley January 7, 2015 at 8:55 am #

      Cilantro is definitely one of those foods that people love or hate (they find it tastes soapy!). I’m so glad I love it! But Italian flat-leaf parsley can always be substituted for all those non-cilantro lovers 🙂

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