Tuesday, April 16, 2013

Shakshuka [ Eggs Poached in Spicy Tomato Sauce]


¼ Cup Butter, Ghee or Coconut Oil

5 Anaheim Chilies, stemmed, seeded, and finely chopped

1 small yellow onion, chopped

5 cloves of garlic, crushed then sliced

2 tsp cumin

1 tbsp paprika

1 28-ounce can whole peeled tomatoes, undrained

sea salt to taste

6 eggs

½ cup of water

½ Cup Feta cheese, crumbled, or use goat cheese if you cant tolerate dairy.


  1. Heat Butter/Ghee or oil in a 12-inch skillet over medium high heat. Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup of water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
  3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle Shakshuka with Feta and serve over properly prepared brown rice.

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