eggs poached in a spicy tomato sauce (shakshouka)

How To Make eggs poached in a spicy tomato sauce (shakshouka)

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  1

  Gather your ingredients.
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  2

  Place a skillet over medium heat.
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  3

  Add the breakfast sausage, and cook until nicely browned.
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  4

  Chef’s Tip: While the sausage is cooking, break it up using a wooden spoon.
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  5

  Drain the sausage on paper towels, and reserve.
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  6

  Wipe out the skillet, and return to stove over medium heat.
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  7

  Add one or two tablespoons of grapeseed oil to the pan.
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  8

  Add the onion, and garlic.
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  9

  Sauté until the onions have softened, about 6 to 8 minutes.
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  10

  Chef’s Note: Keep an eye on the pan, and don’t allow the onions or the garlic to brown, or (heaven forbid) burn.
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  11

  After the onions have softened add the tomato paste, and sriracha chili sauce.
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  12

  Stir to combine, and allow the ingredients to cook for 2 minutes.
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  13

  Add the crushed plum tomatoes, the fire-roasted peppers, paprika, cayenne, honey, and cumin.
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  14

  Chef’s Note: I like to crush my tomatoes with my hands… it’s therapeutic
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  15

  Reduce the heat to a slow simmer, and continue to cook, covered, for about 20 minutes.
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  16

  While the dish is cooking, add salt and pepper, to taste.
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  17

  Chef’s Note: This stage is to help the flavors of the ingredients to merge. But make sure that you have the heat under the pan set to a slow simmer. That’s where there is hardly any movement in the pan, and no bubbles are breaking the surface.
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  18

  While the sauce is simmering, grate the cheese, and chop the parsley.
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  19

  Place a rack in the middle position, and preheat the oven to 350f (176c).
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  20

  Create a bain-marie and place in the oven.
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  21

  Chef’s Note: A bain-marie (pronounced "bane mah-REE") is a container filled with hot water that is used during the cooking process. The steam from the water fills the oven and keeps things moist.
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  22

  Coat the inside of each ramekin with oil.
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  23

  Add about 1/2-inch of the simmering sauce to the bottom.
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  24

  Sprinkle breakfast sausage over the top (enough to cover the sauce).
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  25

  Carefully add just enough sauce to cover the sausage
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  26

  Add the grated cheese (enough to cover the sauce).
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  27

  Fill with more sauce, until just below the rim of the ramekin.
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  28

  Chef’s Note: By layering the sauce and the sausage and the cheese, you’re creating layers of flavor.
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  29

  Use a spoon to make an indentation in the middle of the sauce.
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  30

  Break an egg into a small bowl.
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  31

  Carefully pour it into the indentation.
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  32

  Cook in the bain-marie, in the oven. 14 minutes for a runny egg 18 minutes for a harder yolk
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  33

  Garnish with parsley, and serve straight from the oven with some toasted bread or tortillas. Enjoy.
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  34

  Chef’s Tip: You can make the sauce and cook the sausage a day ahead, and then refrigerate them. The next morning, reheat the sauce; prep the oven, and you’re ready for breakfast with your family and guests.
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  35

  Keep the faith, and keep cooking.
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