Tomato Egg Bake (Shakshuka)
This recipe is adapted from Kid Chef (Sonoma Press, 2016), by Melina Hammer. Eggs are nestled into a simple but deeply flavorful tomato sauce and baked until the whites are just set but the yolks are still runny. I love the addition of cumin and za’atar, a Middle Eastern spice blend, in the tomato sauce, but you can get creative and use any spices you like—think chili powder for a Mexican version, or Italian seasoning for an Italian spin. The recipe calls for 4 eggs, but my skillet was quite large and I was able to fit 5 (and trust me, somebody will want seconds). Be sure to serve this with plenty of crusty bread for soaking up the sauce and egg yolks.
Servings: 4
Ingredients
- 1 onion , chopped
- 2 tablespoons olive oil
- 2 garlic cloves , chopped
- 1 28- ounce can whole , peeled tomatoes
- 1 tablespoon za’atar
- 2 teaspoons cumin seeds , toasted and ground in a mortar and pestle, or 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 4-5 eggs
- ¼ cup fresh cilantro leaves , for garnish
- ⅔ cup Greek yogurt or sour cream
- Crusty bread , torn, for serving
Instructions
- Preheat the oven to 375˚F.
- In a large oven-proof skillet over medium heat, sauté the onion in the olive oil until golden and tender. Add the garlic and cook for another minute.
- Add the tomatoes, and bring to a simmer. Add the za’atar and cumin, season with salt and pepper, and simmer uncovered for a few minutes, until the sauce thickens. Break the tomatoes into chunks using the edge of a wooden spoon. Taste and adjust the seasonings as needed.
- Use a wooden spoon to make four to five nests in the sauce and crack an egg into each. Season the eggs with salt and pepper, and transfer the skillet to the oven. Cook for 7-10 minutes, or until the eggs are just set.
- Garnish with fresh cilantro and a few dollops of yogurt. Serve with bread to mop up the sauce and yolks.