Vegetarian

Roasted Tomato Shakshuka

A slow-simmered tomato sauce with eggs poached directly in it—the whole dish is served in the pan.

Temps 40 minutes
Personnes 3-4 people
Niveau Easy
Shakshuka aux tomates rôties, œufs pochés dans la poêle

Ce qu'il vous faut

Poêle profonde martelée en titane pur Maison Ferré®, vue d'ensemble

Deep Hammered Titanium Pan

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Ingrédients

For the sauce

  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 peppers (red and yellow), cut into strips
  • 4 garlic cloves, minced
  • 1 tin of whole peeled tomatoes (400 g), crushed by hand
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • Salt, pepper

To finish

  • 4 to 5 eggs
  • Fresh parsley or coriander, chopped
  • Fresh bread, to serve

Préparation

  1. Heat the olive oil in the deep pan over medium heat. Sauté the onion and peppers for 8 minutes, until they soften.
  2. Add the garlic and spices, cook for 1 minute until fragrant.
  3. Add the crushed tomatoes with their juices. Season with salt and pepper.
  4. Let simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
  5. Using the back of a spoon, make wells in the sauce and crack the eggs into them, one by one.
  6. Cover the pan and let poach over low heat for 6 to 8 minutes, until the whites are set and the yolks are still runny.
  7. Sprinkle with fresh herbs and serve directly in the pan, with bread for dipping.
Le conseil Maison Ferré

A sufficiently large pan helps maintain a stable temperature throughout the sauce and prevents the eggs from cooking unevenly.

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