Have a lot of tomatoes? I LOVE this dish and it's great for any meal! Shakshouka.
1.5 tsp coriander seeds
1 tsp cumin seeds
1.5 tbsp Hungarian paprika (hot or sweet)
.5 tsp kosher salt
3 large garlic cloves
1 large poblano chile (I like using roasted chilis)
2-3 slices onion - chopped
¼ red pepper - chopped
1-2 tbsp extra virgin olive oil
2 tbsp tomato paste (freeze whatever you don’t use in a ziplock baggie)
~ 2 lbs of tomatoes – I use whatever I have. Heirlooms, roma. It’s nice to have a mix.
½ cup feta - optional
¼ cup fresh cilantro - optional
Put coriander, cumin, paprika and salt in a mortar and grind until crushed. Add garlic and mix into a paste – set aside.
In a 10” frying pan over medium heat, cook chili, onion and red pepper in O.O. until brown ~ 10 min. Add spice mixture and tomato paste and cook, stirring until fragrant, about 1 minute. Stir in ¾ cup water, then add tomatoes. Cover and cook until tomatoes are soft. If needed, add ¼ cup of water at a time if mixture gets dry.
Make 4 depressions in tomato mixture and crack an egg in each depression. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny ~ 5 min.
To serve, I top with feta and fresh cilantro and drizzle with olive oil.
Serve with our Trio cracker!