I have heard about skakshuka, a North African/Middle Eastern dish, often eaten at breakfast. It just didn’t appeal to me that early in the day, maybe brunch, but I wanted to taste it first at home. I happened to have half a 28 oz. can of tomatoes left over and decided this would be the time to experiment. The sauce into which you crack the eggs is a mixture of onions, garlic, tomatoes, red pepper, harissa paste, tomato puree and chicken/veg. broth. Once that is cooked through and the sauce is a little reduced it is time to turn down the heat and crack the eggs and let them cook slowly – just keep checking until the white has hardened enough or to your liking. It makes a great lightish lunch or dinner.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
14 oz. San Marzano canned tomatoes – broken up
2 tbsp. mild harissa paste
1 tbsp. tomato paste
1/2 cup chicken broth
4 eggs
Place 1 tbsp. olive oil in a frying pan and season with salt and freshly ground black pepper.
When sizzling, add the onion and let soften and brown before adding the grated garlic.
Cook for a few more minutes then pour in the tomatoes and break them up.
Next comes the harissa paste, tomato paste and chicken broth.
Mix everything together well, bring to a boil then turn down heat and cook for 15 minutes.
Make a little well for each egg and crack egg into that space.
Cook until egg is set to your liking.
Serve immediately
