Farmers’ Market Tomato Sauce and Poached Eggs (Shakshuka) | Make Ahead Mondays
Make a fast, flavourful, garden-fresh, garlicky tomato sauce and then poach eggs directly in the sauce for a classic Shakshuka. It is traditionally served with bread for sopping up the sauce, but is equally good over cooked rice, noodles, or quinoa.
The sauce can be doubled, tripled, or quadrupled and frozen in individual meal-sized portions for a taste of summer in the colder months!
For the Shakshuka Sauce:
- *See Notes
- 1 tablespoon extra virgin olive oil
- 1 large onion trimmed of root and blossom ends, peeled and diced
- 1 large bell pepper stemmed, seeded and diced
- 1 large jalapeno pepper or other hot pepper, stemmed, seeded and diced
- 3 garlic cloves peeled and minced or pressed
- 1 teaspoon kosher salt plus more to taste
- 2 teaspoons smoked sweet paprika
- 1 teaspoon ground cumin seed
- 1/4 teaspoon crushed red pepper flakes adjust according to heat preference
- 4 to 8 plum tomatoes depending on size, cored and coarsely chopped
- 3 tablespoons dry white wine dry red wine, or vodka
To Serve Shakshuka:
- One batch Shashuka Sauce
- salt and pepper to taste
- 4 eggs
- a handful of fresh parsley and chives or other green herbs chopped
- Optional but tasty: crumbled feta cheese
To Make the Shakshuka Sauce:
Heat a heavy-bottomed skillet over medium-high heat. Drizzle in the olive oil, swirl the pan to coat, add the onions, bell peppers, and jalapenos with a pinch of salt and toss to evenly distribute the ingredients. Lower the heat to medium and let it cook, stirring occasionally, until softened but not darkened (lower the heat more to medium-low if necessary to keep the onions from browning.) When those are softened, add in the garlic, stir to distribute and cook just until the garlic is fragrant, 1 to 2 minutes. Sprinkle in the smoked sweet paprika, cumin, and crushed red pepper and again cook until fragrant, about 1 minute.
When the spices are fragrant, add in the tomatoes and stir. Raise the heat to medium-high and stir, a simmer. While it is simmering, stir in the wine or vodka and return to a simmer. Continue to cook, stirring frequently, until the mixture has thickened somewhat and the tomatoes are tender. When all is tender, you may portion into individual serving sizes and freeze, or finish cooking and serve.
To Serve from Fresh:
Use the back of a spoon to make little indentations or wells in the tomato sauce. Crack an egg into each indentation, drop the heat to low and cook until the eggs are as done as you like them. If you like them quite firm, you can add a lid to the pan to help them cook through and through. I prefer them when the whites are just set and the yolks are still runny. Shower the pan with chopped fresh herbs and (if desired) crumbled feta. Serve with crusty bread, rice, noodles or quinoa.
To Serve From Frozen:
Put frozen sauce along with 1/2 cup of water into a covered, heavy-bottomed pan over medium-low heat until thawed and then bubbly. Make little indentations or wells in the tomato sauce. Crack an egg into each indentation, drop the heat to low and cook until the eggs are as done as you like them. If you like them quite firm, you can add a lid to the pan to help them cook through and through. I prefer them when the whites are just set and the yolks are still runny. Shower the pan with chopped fresh herbs and (if desired) crumbled feta. Serve with crusty bread, rice, noodles or quinoa.
*These ingredients are changeable depending on what's in season. You can replace fresh tomatoes with a 28 ounce can of whole, peeled tomatoes, crushed lightly with your hands. You can add grated or chopped zucchini with the bell peppers, eggplant, grated carrots, or any other handy produce into the sauce, just remember to cook it down until tender.
If your sauce starts sticking to the pan, add a little water, and stir to loosen it up.
Calories: 607kcal | Carbohydrates: 44g | Protein: 30g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 654mg | Sodium: 2626mg | Potassium: 1950mg | Fiber: 11g | Sugar: 22g | Vitamin A: 7790IU | Vitamin C: 191.2mg | Calcium: 220mg | Iron: 7.2mg