Shakshouka (Eggs Poached in Tomato Sauce)

Several tomatoes brought in from the garden were a little sunburnt and ideal for cooking.  There were just enough to make the Israeli dish called shakshouka. I had read about this in a Sunset magazine and was excited to finally try making it.  In Israel, shakshouka is often eaten for breakfast, but my family enjoyed it for dinner. The leftover shakshouka did well in the microwave when reheated for lunch.

Nutrition Highlight: Eggs

Don't Fear the Cholesterol

Eggs used to be infamous for their cholesterol, but 25 years of research has proven that cholesterol in food has little effect on blood cholesterol.  In 2000, the American Heart Association declared that an egg a day is perfectly okay for a healthy heart.  Saturated fats are the real culprits for increasing blood cholesterol.  Eggs are low in saturated fat, and the small amount of fat they do have helps you absorb the yolk's vitamin A.

Gold Standard for Protein

Biological value (BV) refers to how well and how quickly the body can use protein.  Eggs are the best source of complete protein with a BV of 100.  One large egg has 6 grams of protein for only 70 calories.  

Vitamin D
Eggs are one of the few foods that naturally contain Vitamin D.  The yolk provides 10% of the RDA for Vitamin D.  Vitamin D is crucial for strong bones because it aids in calcium absorption.  As a hormone, Vitamin D plays a role in preventing cancer, hormonal problems (i.e. blood pressure, stroke, diabetes), inflammation, and immune problems.

Cooking Tip

Poblanos are milder than jalapeños.  Being a chili pepper novice, I was going to substitute a jalapeño for the poblano, because I had them on hand.  However, I ended up using a poblano since they are significantly milder and have more "meat," giving the dish extra color and texture.  

Shakshouka
Printable Recipe
I adapted the Sunset recipe by increasing the cumin seeds and adding onion.  

• 1/2 T coriander seeds
• 1/2 T cumin seeds
• 1 1/2 T paprika
• 1 tsp salt
• 3 large garlic cloves, grated
• 1/2 medium onion, chopped
• 1 large poblano chile, seeded and chopped
• 1 T extra-virgin olive oil 
• 2 T tomato paste
• 1 1/2 pounds tomatoes, chopped (4-5 medium)
• 4 large eggs 
• Freshly ground black pepper

1. 1. Toast cumin and coriander seeds in a dry skillet for a few minutes. Grind in a coffee grinder.
2. 2. In a 10" or 12" frying pan over medium heat, heat 1 T oil and cook chile, stirring often, until well browned, 10 minutes. Add spices, salt, garlic, and tomato paste and cook, stirring, until fragrant, about 1 minute. 
3. 3. Stir in 3/4 cup water, then tomatoes. Cook, stirring occasionally, until softened, 20 minutes.  If it's looking too dry, you could add  a 1/4 cup of water.  (I didn't need to add any water.)
4. 4. With a wooden spatula, make 4 depressions in tomato mixture and crack an egg into each. Grind some black pepper on top of the eggs. Cover and cook until eggs are set but yolks are still runny, about 10-13 minutes. The eggs took a lot longer to poach than I imagined. 
5. 5. Serve with crusty bread and steamed broccoli.