Eggs Poached with Tomatoes (Tunisian Shakshuka)


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

Makes: 2 servings





  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.

Up a Level
Return to Home Page