Shakshouka (Egg in Tomato Sauce)

Quick din-din for one: Shakshouka. Wikipedia says it’s Tunesian. Thinking about it now, though, maybe it’s more Tex-Mex? It’s almost like a low-carb Huevos Rancheros. I don’t know; I was hungry and threw together whatever was in the fridge. And this delicious, little dish was the result.

Enjoy!

Shakshouka – Tex Mex Style (Eggs in Tomato Sauce)

Recipe inspired by The Three Cheeses

printable recipe

Serves 1.

INGREDIENTS

small splash olive oil

1 clove garlic, roughly chopped

1/4 cup red onion, roughly chopped

1 leaf mustard greens

1/2 cup diced stewed tomatoes

1 egg

1/4 cup canned beans (I used pinto)

1/4 tsp dried oregano

1/4 tsp ground cumin

pinch of red chile flakes

salt and pepper to taste

grated cheese to top, optional (I used Jarlsberg, but any kind would work)

plain yogurt to top, optional

METHOD

  1. In a pre-heated (medium-high) small pan or saucepan, sauté onion, garlic and mustard greens in olive oil until slightly golden. Then add in tomatoes, cumin, oregano, salt and pepper. Stir and allow to simmer over low heat until liquid reduce somewhat, ca. 5 minutes.
  2. Stir in beans and crack an egg over the top. Cover and reduce heat further to lowest setting. Cook ca. 5 minutes. At about the half way point, sprinkle optional cheese over the top. Then cover, turn off the heat and allow to finish cooking and the cheese has completely melted. Be careful not to overcook the egg–the yolk should be sticky, golden and still a little runny. (If you like it cooked all the way through, cook it longer.)
  3. Top with plain yogurt and eat!

 

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Comments

  • Joni  On January 9, 2011 at 9:26 pm

    Mmm, looks like a great alteration! I love the idea of adding mustard greens. 🙂

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