Eggs poached in spicy tomato relish

2 servings Prep: 15 mins, Cooking: 15 mins
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Shakshouka - a gorgeous one-pot wonder North African dish suitable for Banting.

By Food24 September 22 2014
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Ingredients (11)

4 eggs — large
6 tomatoes — chopped
1 pepper — chopped
4 cloves garlic — cloves, chopped
2 onions — large, coarsely chopped
2 dried crushed chillies — chopped
1 tsp cumin — ground
2 tsp paprika — smoked, sweet
freshly ground pepper
butter — for frying
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Fry the onions and sweet peppers in butter until the onions turn brown, then add the garlic and chilli and fry for fifteen seconds. Then add the chopped tomatoes.
Mix thoroughly and bring to the boil. Simmer until the fluid has reduced a little. Check for and add salt as required, the dish may be quite fresh. The dish needs to be quite dry, definitely not runny. Pat the relish flat, then make a dent for each egg. Break the eggs carefully in each dent. The eggs should poach in this sauce.

This is where you may also do lots of creative things. Some recipes break the eggs so you end with something of a frittata. Others keep the eggs whole as per normal poached eggs. Sprinkle the pepper, paprika and cumin over the lot, then put the lid on and reduce the heat. Simmer for at least ten minutes.

You can make the dish with the eggs soft and runny or hard, it is up to you. Make sure that the relish is almost done and not  too watery before adding the eggs. You are not making soup.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.

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