Harissa Tomato Poached Eggs | Illustrated
I have been obsessed with tomato based dishes and feeling inspired by Lebanese cuisine. The two prompted this Shakshouka inspired dish. Harissa is an incredible chilli paste because though it packs some heat, it also carries sweet and savoury notes, a perfect pairing to tomatoes. Unlike chipotle paste, which is far smokier, Harissa is the mellower, sweeter older sister. The addition of cinnamon and brown sugar continues this sweet, spicy theme throughout the dish. Poaching eggs in tomato sauce, brings in the Shakshouka element with deep, yolky richness. Pair with couscous or a good loaf of bread to let the sauce shine. Enjoy!
Ingredients
a generous glug of olive oil
2 red onions, cut into thin slices
2 roasted red peppers, cut into thin slices
5 garlic cloves
1 tsp cumin
1 tbsp paprika
800g of tinned tomatoes
1.5 tbsp brown sugar
a pinch of cinnamon
4 large eggs
1 tsp za'atar
3 heaped tsp of Harissa paste
salt and pepper to taste
Preparation
- Sauté your onions, garlic, red peppers and spices (minus the cinnamon and za'atar) in a large frying pan, approx. 10 minutes or until everything has softened and lightly browned.
- Add the tomatoes, a pinch of cinnamon, sugar and za'atar. Stir to combine. Let the sauce simmer for 20-30 minutes or until nicely thickened. Add a little water if necessary.
- For a smoother sauce, blend and then add back into the pan.
- Make four indentations in the sauce and crack one egg into each one.
- Cover the pan really well with a lid or foil. Cook for 3-4 minutes or until the whites have set but the yolk is still runny.
- Scatter with parsley or fresh mint. Season with salt and pepper
- Serve with bread, couscous, rice or even pasta.
- Enjoy!
