Shakshouka, or Paprika Tomatoes with Poached Egg was going to be a tough one to pull off. I knew Michael wouldn’t touch it, so I adjusted the amounts to make two servings of tomatoes to which I added just one egg. Perfect size for me. I cooked it in a larger pan, then transferred to a single serving frying pan when it came time to add the egg. I warned Michael last night that strange aromas might be wafting up the stairs this morning and I was right. I have never used paprika much more than a garnish so this was new to me. The spices with the garlic threatened to be overwhelming but turned out not to be. The first taste was strange but I kept going back until I finished the entire thing. I probably won’t make this again as it is a bit of work for one person but I can honestly say I enjoyed it. In the interest of truth in blogging I also did not eat it as pictured. While I find runny egg yolk to be pleasing to the eye, I can’t eat it. I took this picture before lifting the egg out and putting it in the microwave for ten seconds to set the yolk. Just keeping it real.
Here’s the recipe and picture from Sunset.
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 1/2 tablespoons hot or sweet Spanish or Hungarian paprika
- About 1/2 tsp. kosher salt
- 3 large garlic cloves, peeled
- 1 large poblano chile, stemmed, seeded, and chopped
- 1 to 2 tbsp. extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 1/2 pounds Roma tomatoes, halved lengthwise
- 4 large eggs
- Freshly ground black pepper
- 1. Put coriander, cumin, paprika, and 1/2 tsp. 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. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 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 around tomatoes).
- 3. With a wooden spoon, make 4 depressions in tomato mixture 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.
- 4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.