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) makes a great meal any time—if you can get the eggs to cook properly. For the sauce, we blended whole peeled tomatoes and jarred roasted red peppers for a mix of sweetness, smokiness, and acidity. Adding pita bread helped prevent the silky-smooth sauce from weeping. A combination of garlic, tomato paste, and ground spices created the distinct flavor profile we were after. To ensure that the eggs cooked just right, we added them to the skillet off the heat, cooked them in a smooth rather than chunky sauce for more even heat transfer, and covered the whites with sauce just after adding them to the pan to help speed their cooking. Covering the eggs created a steamy environment that quickly cooked them from both above and below. Chopped fresh cilantro, crumbled feta, and sliced kalamata olives on top provided brightness, texture, and contrasting flavor.