Shakshuka: eggs in tomato sauce

Last year we ate at a newly opened Israeli restaurant and had a wonderful dish of ‘Shakshuka’. It was eggs cooked in a spicy tomato sauce and was quite good. We’ve since made many variations on this dish, it’s quick and easy comfort food if you have some tomato sauce and eggs handy.

We’ve done very untraditional versions, filled with meaty sauces, including pork, and some with simpler and more traditional tomato and spice sauces.

Since tomatoes are in season, we started with a slow cooked tomato sauce made from Early Girl tomatoes and sweet Sungolds:

Sauce for Shakshuka

Into it went two farm fresh eggs from pasture-raised chickens (from TLC Ranch.):

Fresh Eggs into Tomato Sauce

Notice how much the yolks stand up in the sauce and how bright orange they are? We’re lucky to be able to get fresh eggs like this, and we can even visit the chickens and see for ourselves how they are raised (and we have). Check out their food politics blog, Honest Meat.

And here’s a short video showing some of the preparation for the dish: