This is a riff on shakshuka, the Israeli dish of eggs poached in tomato sauce. I love the combination of tomato, mint, and chili, especially with eggs. This is my go-to weeknight meal, because it's fast, cheap, and flavorful enough to feel really special. You can cook the eggs to whatever doneness you prefer; I like the yolks just barely set, so that they're still a little runny but don't dilute the sauce too much.
Servings:2 | Calories:524 | Total Fat:36g | Chol:403mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
Sat Fat 13g
Total Carb 36g
29% Others combined
23% Olive oil
19% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Fresh mint
2 tablespoons unsalted butter 2 tablespoons olive oil 1 medium yellow onion, diced 3 to 4 garlic cloves, minced 1 jalapeño pepper, seeded and minced One 28 ounce can crushed tomatoes Sriracha or other hot sauce to taste 1 bay leaf 1 tablespoon chopped fresh mint Salt and pepper to taste 4 large eggs Crusty bread, for serving