Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of yogurt and a sprinkle of cilantro take it to the next level. Be sure to serve the shakshuka with toasted rustic bread or warm flatbread to soak up all the juices.
Make the tomato sauce base the day before, then reheat on the stovetop and cook the
eggs when you’re ready to serve.
28 oz (796 mL) can whole plum tomatoes
2 onions, sliced
2 garlic cloves, minced
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) red wine vinegar
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) caraway seeds
1/2 tsp (2 mL) ground coriander or cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) crushed red pepper flakes, or to taste
8 large organic eggs
1/3 cup (80 mL) plain yogurt
2 Tbsp (30 mL) roughly chopped fresh cilantro
1/4 tsp (1 mL) Aleppo pepper or additional smoked paprika
Preheat oven to 375 F (190 C).
In large casserole dish or large high-sided skillet, mix tomatoes, onions, garlic, olive oil, vinegar, paprika, caraway, coriander or cumin, salt, and red pepper flakes until roughly combined. Bake for 35 to 45 minutes, until bubbling and thickened. Mash tomatoes with fork to form a thick sauce and transfer to large high-sided skillet, if using a casserole dish. Place on stovetop element over medium-low heat and bring to a simmer.
In tomato sauce, make 8 small wells and crack in eggs. Cover and cook over medium-low heat for 10 to 12 minutes, or until egg whites are set and yolks are still slightly runny. To finish, dollop with yogurt and sprinkle with cilantro and Aleppo pepper or additional paprika. Serve immediately.