Spicy, Smoky Tomato-Braised Eggs
This simple yet luxurious dish is based on a dish from the south of Spain, similar to a North African shakshuka. It’s a satisfying meal, equally at home on the dinner table as on the breakfast bar.
Ingredients
- 1 teaspoon + 1 tablespoon olive oil divided
- 1 red bell pepper
- 1 onion halved and sliced lengthwise
- 1 teaspoon peeled crushed garlic
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sweet smoked paprika
- 28 ounces can whole tomatoes
- ¼ teaspoon salt
- 1 tablespoon honey
- ¼ teaspoon hot smoked paprika (optional)
- 1 cup chopped red chard
- 4 eggs
- 1 tablespoon chopped parsley
Instructions
- Turn oven broiler to high. Rub red pepper with 1 tsp olive oil and place in baking pan. Place pan under broiler. While watching carefully, turn pepper occasionally as each side blackens under the heat, about 10 minutes. When all sides of red pepper have been fully blackened, remove from oven and place in paper bag to cool.
- Add 1 Tbsp olive oil to 9 in cast iron skillet and saute onion on medium-low heat for about 5 minutes, until soft. Add garlic and red pepper flakes, and continue to cook for a further 5 minutes, until garlic is translucent. Add sweet smoked paprika and tomatoes to pan, stir thoroughly to incorporate, and allow to simmer on medium heat for 20 to 30 minutes.
- Once pepper is cool, peel and discard skin and seeds. Place flesh in food processor or blender and puree. Add pepper puree to tomato sauce with salt, honey, and, if desired, hot smoked paprika. Allow sauce to simmer for 15 minutes more. Add in red chard and mix through.
- Crack eggs into individual pinch bowls or glasses and set aside. Press the bowl of a soup ladle into sauce, and pour in an egg. Then tip contents slowly into tomato mixture. Repeat with remaining eggs, arranging them evenly over surface of skillet. For soft eggs, simmer for approximately 10 minutes, covering halfway through. Sprinkle with parsley and serve with a warm tortilla or a piece of crusty bread.
- Enjoy!