Eggs in Spicy Tomato and Roasted Red Pepper Sauce for Two (Shakshuka)

Name: Eggs in Spicy Tomato and Roasted Red Pepper Sauce for Two (Shakshuka)
Yield: Serves 2
Cuisine: African, Middle Eastern
Ingredients: 2 , (8-inch) pita breads, divided; 1 (14-ounce) can, whole peeled tomatoes, drained; 1 1/2 cups, jarred roasted red peppers, drained; 2 tablespoons, extra-virgin olive oil; 2 , garlic cloves, sliced thin; 1 1/2 teaspoons, tomato paste; 1 teaspoon, ground coriander; 1 teaspoon, smoked paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, table salt; 1/8 teaspoon, pepper; 1/8 teaspoon, cayenne pepper; 4 , large eggs; 1/4 cup, coarsely chopped fresh cilantro leaves and stems; 2 tablespoons, crumbled feta cheese; 2 tablespoons, pitted kalamata olives, sliced

10 comments

Appears in Cook's Illustrated March/April 2019

Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny eggs, as long as they're cooked just right.

SERVES2

TIME1 hour

Eggs in Spicy Tomato and Roasted Red Pepper Sauce for Two (Shakshuka)

WHY THIS RECIPE WORKS

The North African dish shakshuka (eggs poached in tomato sauce flavored with peppers, spices, and garlic) is also enjoyed throughout the Middle East and Europe. It makes a great meal any time—if you can get the eggs to cook properly. For th...

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