Paprika Tomatoes with Poached Eggs (Shakshouka)
Photo: Leo Gong; Styling: Karen Shinto
YieldsServes 2Total Time45 mins
Time: 45 minutes. 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.

How to Make It

Step 1
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.

Step 2
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).

Step 3
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.

Step 4
4

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

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
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.

Step 2
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).

Step 3
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.

Step 4
4

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

Step 5
5

Note: Nutritional analysis is per serving.

Paprika Tomatoes with Poached Eggs (Shakshouka)