Shakshouka: just a fancy pants name for eggs cooked in spicy tomato sauce. It’s such a comforting dish; I love making this on a lazy summer morning or for a Sunday night dinner. The sauce has a lovely fresh taste since it’s made from fresh tomatoes, and you don’t even have to peel them!
1 tablespoon extra virgin olive oil
3 cups chopped tomatoes (any kind will do but larger tomatoes work best since the skins are left on)
1 chopped shallot
2 cloves grated garlic
1/2 teaspoon chili paste
1 teaspoon tomato paste
1/2 teaspoon sweet paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon cumin
Heat the olive oil in a skillet on medium high heat and add the shallot. Saute for a few minutes until it becomes translucent. Add the tomatoes, garlic, chili paste, tomato paste, salt, pepper, and spices and saute for 5 more minutes or until the tomatoes begin to break down. Reduce the heat and let the mixture simmer uncovered for 20-30 minutes stirring every so often until the sauce is nice and thick.
Crack the eggs into the pan and cover the pan for 3-5 minutes until the whites of the eggs are fully cooked. Serve immediately from the pan (bringing the pan direct to table).