Paprika Tomatoes With Poached Eggs (shakshouka)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1 1/2 tablespoons paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 3 large garlic cloves, peeled
• 1 large poblano chile, seeds and ribs removed, chopped
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons tomato paste
• 1 1/2 lbs roma tomatoes, halved lengthwise
• 4 large eggs
• fresh ground black pepper

Recipe

• 1 put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. add garlic and pound into a paste. set aside.
• 2 cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. stir in 3/4 cup water, then tomatoes. cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
• 3 make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. season with salt and pepper. cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
• 4 drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.