Flaming Eggs
Submitted by juggallo
Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.
YIELD
2 servingsPREP
25 minCOOK
25 minREADY
50 minEggs baked in tomato sauce go by many names: shakshuka in North Africa and Israel, huevos rancheros in Mexico, uova al pomodoro in Italy. This version leans toward the Spanish and Mediterranean interpretation, with sweet red bell pepper, dried chili, and canned tomatoes cooked down into a thick base before the eggs go on top.
The ten-minute tomato simmer is where the flavor builds. Tomato paste goes in after the vegetables soften, and then cooks uncovered on low heat until some of the water evaporates. You want a thick, spoonable sauce, not a runny one. Runny sauce won’t hold the egg hollows.
The soup-spoon technique from the directions is smart. Press two hollows into the sauce with the back of a spoon, then crack each egg directly into its hollow. This keeps the whites contained and helps the yolks cook evenly.
Twenty to thirty minutes in a 160°C (320°F) oven is the sweet spot for set whites with still-soft yolks.
Kitchen Tips
- Use good canned tomatoes. San Marzano or a good crushed tomato brand makes a real difference in this simple dish.
- Control the heat with your chili. Dried chili flakes give you control. Fresh chilies can be unpredictable.
- Test doneness by gently shaking the pan. Set whites mean done. Runny whites mean 5 more minutes.
- Serve with crusty bread or warm pita for dipping. This dish begs for carbs.
Variations
- Add crumbled feta or a handful of grated parmesan in the last 5 minutes of baking.
- Stir in a handful of baby spinach or kale into the sauce before the eggs go in.
- Add a pinch of cumin and smoked paprika for a proper shakshuka flavor profile.
Ingredients
Directions
Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2 to 3 minutes. Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows.
Bake for 20 to 30 minutes or until the whites are set and the yolks are still soft.
Sprinkle with parsley and serve immediately.
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