Eggs Poached with Tomatoes (Tunisian Shakshuka)

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Cooking time: About 25 minutes
Prep time: About 5 minutes.

Makes: 2 servings

    

Ingredients

• 1 T.       mild olive oil
• 12          rings of deli-sliced jalapeño peppers, chopped
• 1            clove garlic, minced
• 1 t.         coriander
• 1 t.         cumin
• 1 t.         paprika
• 1            14 oz. can of diced tomatoes
• 4            slices of toasted bread
• 4            eggs

    

Directions

1. Heat olive oil in a skillet and saute chopped chili peppers 5 minutes, with stirring.
2. Add garlic and herbs. Cook, with stirring, 2 more minutes.
3. Add can of tomatoes, with liquid. Cover and simmer 15 minutes.
4. Make 4 small depressions in cooked tomatoes. Gently crack an egg into each depression.
5. Simmer, uncovered, about 3 minutes or until eggs are set but the yolks are still runny.
6. Serve each egg on a piece of toast, topped with cooked tomatoes.

 

Inspired by a recipe in the Sept. 2009 issue of Sunset Magazine.

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