Shakshouka - Poached Eggs In Tomato Sauce, On Toast
eggs, north african, Shakshouka
Ingredients
2 14 oz. cans of crushed tomatoes or your favorite tomato sauce
4 large eggs
3 Tbsp butter
1 small onion , minced
3 cloves garlic , minced
1 Tbsp Worcestershire sauce
1/4 tsp cumin
1/2 tsp sugar
1/4 cup chopped parsley
additional salt and pepper to taste
grilled bread or toast
Directions
Heat large saucepan on medium heat. Melt butter, then cook onions and garlic till soft.
Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.
Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.
Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Serve warm.