“Shakshuka” Eggs in Hell
This combination of spicy tomato sauce and poached eggs is heavenly.
Spicy Tomato Sauce
6 cups Campari® tomatoes, chopped
4 tbsp unsalted butter
1 tsp hot smoked paprika
1/2 tsp chili powder
1 tsp kosher salt
Eggs in Hell
1/2 cup crumbled queso fresco
1/2 cup cilantro, coarsely chopped
freshly ground black peppercorns
In a medium non-stick pan over medium heat, add tomatoes. Once the tomatoes start to simmer, stir in butter, hot smoked paprika, chili powder and salt. Set aside.
*The following is best done in individual portions, so should be repeated 4 times for 4 portions.
In a small cast iron or non-stick pan, bring 1/4 (about 1 cup) of prepared spicy tomato sauce to a low simmer. Add 2 eggs, reduce heat to low and cover with a lid. Cook for about 5-7 minutes or until the eggs are fully cooked and the tomatoes are simmered down. Garnish with 1/4 of the cheese and cilantro. Finish with salt and pepper to taste. Serve hot with grilled crusty bread.