Tuesday, April 26, 2011

Shakshouka - Paprika Tomatoes with Poached Eggs (Shakshouka)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Paprika Tomatoes with Poached Eggs (Shakshouka) Recipe. Enjoy quick & easy recipes and learn how to make Paprika Tomatoes with Poached Eggs (Shakshouka).

Traditionally, cooks in Tunisia and Israel use a lot of olive oil when making this one-pan tomato and egg dinner, but this lighter version still has enough to help free the tomatoes' lycopene.

Yield: Serves 2
Time: 45 minutes.


1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 1/2 tablespoons hot or sweet Spanish or Hungarian paprika
About 1/2 tsp. kosher salt
3 large garlic cloves, peeled
1 large poblano chile, stemmed, seeded, and chopped
1 to 2 tbsp. extra-virgin olive oil
2 tablespoons tomato paste
1 1/2 pounds Roma tomatoes, halved lengthwise
4 large eggs
Freshly ground black pepper


1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.

2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).

3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.

4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

Note: Nutritional analysis is per serving.

Nutritional Information (Amount per serving)

Calories: 372
Calories from fat: 29%
Protein: 19g
Fat: 12g
Saturated fat: 4.8g
Carbohydrate: 30g
Fiber: 6.6g
Sodium: 598mg
Cholesterol: 424mg

Sunset September 2009

More Middle Eastern Recipes:

Kibbeh Meatballs with Spiced Yogurt Sauce
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles
Mediterranean dipping plate
Spinach & yoghurt dip

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