Poached Eggs in Spicy Tomato Poblano sauce

IMG_1199Shakshuka is a simple breakfast dish in Isreal , where eggs are poached in tomato sauce , served with pita. This is very similar to Mexican Huevos Rancheros, but process is much more simplified and made into a one skillet dish.

Addition of 3 kinds of chili peppers makes the dish S-P-I-C-Y! Serve with any type of crusty  bread to mop up all the sauce .

Ingredients:

1 (28 ounce) can whole peeled tomatoes

3 tablespoons olive oil

1 teaspoon red pepper flakes

1/2 cup chopped onion

2 garlic cloves, chopped

1 jalapeno pepper, thinly sliced

1 poblano pepper, sliced in half, deseeded and thinly sliced

1 teaspoon sugar

1/2 – 1 teaspoon salt

2 tablespoons heavy cream

5 large eggs

cilantro , to garnish

crusty bread , to serve

Preparation:

Empty canned tomatoes into a bowl , crush with your hands and set aside.

Heat olive oil in a large saute pan over medium high heat. Add red pepper flakes and let it sizzle for a second. Add the next 4 ingredients and saute for about 5 minutes, until onions are golden brown. Add crushed tomatoes , sugar and salt. Let cook for 5-7  minutes, until lightly thickened. Reduce heat to medium and stir in cream . Crack eggs one at a time , nestling over the sauce , spacing evenly apart. Let cook for 5-10 minutes , depending on how you like your eggs cooked. Take off heat, sprinkle cilantro and serve with some crusty bread on the side.

Serves 2-3

 

 

 

 

 

 

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