I read about this dish once called shakshuka and it intrigued me. Probably because of the name. It just sounds funny. I said it 5 times real quick to my 5 year old and she thought I was hilarious. Translated, it’s supposed to mean “a mixture.” Not really sure if that’s true, but it’s basically a dish of spicy poached eggs in a tomato sauce, which sounded delicious so I decided to try and make some on my own. I didn’t really use a recipe because I know how to make a spicy tomato sauce, but I’ve already thought of about a million other things I could add or tweak to make this recipe even better.
Anyways, I started by sauteing some onions and garlic in olive oil in an oven-proof skillet.
Add Rotel and simmer for about 5-7 min. If you like a smoother sauce, you could puree using an immersion blender. I kind of like it chunky though.
Crack 4 eggs into the pan. Kind of make little wells to nestle them in. Place into oven at 375 degrees for about 12 minutes.
When eggs are cooked as much as you like them, remove from oven. Sprinkle with black pepper and serve.
I served mine over brown rice, since I am going low carb, but this would also be delicious with some crusty bread.
1 medium onion, diced
3 garlic cloves, chopped
2 Tablespoons olive oil
2 cans Rotel (tomatoes and green chile mixture) (spicy or mild)
black pepper (to taste)
In an oven-safe medium skillet, saute onions and garlic in olive oil. Add Rotel and let simmer for about 5-7 minutes. If you like a smooth sauce, puree for a few minutes with your immersion blender. Make 4 little indentations and crack an egg in each. Place skillet in the oven at 375 degrees and bake for about 12 minutes, or until eggs are cooked how you like them (runny or hard). Remove from the oven and sprinkle with black pepper. Serve with brown rice or crusty bread.