Poached Eggs in Tomato or Shakshouka

Yield
6
Cooking Time
40 minutes

Ingredients

  • 3 olive oil
  • 1 onion chopped
  • 1 bell peppers any color chopped
  • 2 cloves garlic minced
  • 2 chopped tomatoes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 4 eggs
  • 1 potato (optional)
  • 1 hot chile pepper seeded and finely chopped or to taste (optional)
  • 1/4 C feta (optional)

Instructions

  1. Heat the olive oil in a skillet over medium heat. If desired, stir in a chopped potato and pan fry for about 10 minutes.
  2. Add the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  3. Combine the tomatoes, cumin, paprika, salt, and chile pepper (if using) into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  4. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
  5. Serve with feta and fresh bread to dip into the egg yolks, if desired.