This recipe was in the April 2014 edition of EveryDay with Rachael Ray and it looked so different from my typical meals, I decided I had to try it. (If I could get it in at $10 or less, which happily I did.) This spicy tomato poached eggs, “shakshuka,” is a Middle Eastern dish which can be served for breakfast, lunch, brunch or dinner. It’s a great source of protein and full of rich, spicy flavors. To make it more of a meal, I’m adding sautéed kale as a side. This dish can be served family-style…bring the skillet to the table and let everyone scoop their own eggs and sauce. I’m serving it with pita bread for mopping up all the sauce and yummy egg. For the eggs, kale and pita bread, this meal came in at approximately $8.85 for a family of 4 (but it could serve 6.) When we taste-tested this, it was a HUGE HIT! Who knew?
SPICY TOMATO-POACHED EGGS –
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4-6 for approx. $7.35
- Garlic-Herb Hot Sauce
- 1 1/2 cups chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley
- 4 jalapenos, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- Tomato-Poached Eggs
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 3 jalapenos, seeded and chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 can (28-ounce) whole peeled tomatoes, crushed
- 6 eggs
- Pita bread, for serving
For the sauce, in a food processor, puree all ingredients. Season with salt.
For the eggs, in a large skillet, heat the olive oil over medium-high. Add the bell pepper and jalapenos. Cook, stirring, until softened, about 3 minutes. Add the garlic and spices; cook, stirring, about 2 minutes. Add the tomatoes and their liquid. Cook, stirring occasionally, about 5 minutes. Season with salt and pepper.
Using the back of a spoon, make 6 evenly spaced indentations in the sauce. Crack 1 egg into each; season. Reduce the heat to medium-low. Cover and cook until the whites are just set, about 7 minutes. Serve with the pita and garlic-herb hot sauce.
For a simple but flavorful side of kale…
Garlicky Sautéed Kale –
- 1 bunch kale
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- salt and pepper
Tear kale into large pieces. Heat olive oil in a large skillet over medium-high heat. Add garlic and quickly stir to avoid burning. Add kale and stir. Season with salt and pepper and continue cooking until slightly wilted but still crisp, about 2 minutes.
- Spicy Tomato-Poached Eggs $5.35
- 4 Pitas $2.00
- Kale $1.50