Shakshuka is a simple breakfast dish in Isreal , where eggs are poached in tomato sauce , served with pita. This is very similar to Mexican Huevos Rancheros, but process is much more simplified and made into a one skillet dish.
Addition of 3 kinds of chili peppers makes the dish S-P-I-C-Y! Serve with any type of crusty bread to mop up all the sauce .
1 (28 ounce) can whole peeled tomatoes
3 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 cup chopped onion
2 garlic cloves, chopped
1 jalapeno pepper, thinly sliced
1 poblano pepper, sliced in half, deseeded and thinly sliced
1 teaspoon sugar
1/2 – 1 teaspoon salt
2 tablespoons heavy cream
5 large eggs
cilantro , to garnish
crusty bread , to serve
Empty canned tomatoes into a bowl , crush with your hands and set aside.
Heat olive oil in a large saute pan over medium high heat. Add red pepper flakes and let it sizzle for a second. Add the next 4 ingredients and saute for about 5 minutes, until onions are golden brown. Add crushed tomatoes , sugar and salt. Let cook for 5-7 minutes, until lightly thickened. Reduce heat to medium and stir in cream . Crack eggs one at a time , nestling over the sauce , spacing evenly apart. Let cook for 5-10 minutes , depending on how you like your eggs cooked. Take off heat, sprinkle cilantro and serve with some crusty bread on the side.