Here's a recipe for eggs poached in tomato sauce, also known as "Eggs in Purgatory". Shakshuka is the Israeli version of this flavourful dish.
In her online newsletter for June, food writer/ cookbook author/cooking school owner Bonnie Stern shares a recipe for Shakshuka given to her by a friend. Bonnie writes the following about Shakshuka,
There are many versions of this Israeli specialty but my friend and colleague, Janna Gur, author of The Book of New Israeli Food, was in Toronto a few weeks ago and cooked this version with eggplant at The Prosserman Centre. (You can poach the eggs separately to keep them neat or Janna suggests just using only part of the whites)."
Shakshuka with Eggplant and Tomatoes
(Makes 4 to 6 servings)
- 1 lb eggplant, cut into 1/2" dices
- 1/3 cup extra virgin olive oil
- divided Salt and pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp ground cumin
- 1 tsp harissa (more or less to taste)
- 1 28 oz tin plum tomatoes with juices, chopped or pureed
- 6 eggs 1 tbsp chopped fresh parsley or cilantro
Toss eggplant with half the olive oil and a little salt and pepper. Spread on a baking sheet lined with parchment paper. Roast in a preheated 425F oven for 20 to 25 minutes until browned and a little crispy.
Heat remaining oil in a large deep skillet. Add onion and garlic. Cook garlic gently until fragrant but do not brown. Add cumin and harissa and cook one minute. Add tomatoes and bring to a boil.
Cook sauce until it thickens slightly. Add eggplant and cook a few minutes longer. Season with salt and pepper if necessary.
Break each egg into its own ramekin. Slip eggs into tomatoes and cook until whites are opaque but yolks are still runny. (Cover pan partially if you wish – eggs will cook faster.) Sprinkle with parsley.
Recipe Source: www.bonniestern.com (Visit Bonnie's website for a list of her cooking classes, as well as food news and more recipes.)