Eggs in Spicy Tomato Sauce

Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This modified shakshuka gets smoky flavor from bacon and chipotle chiles.

Everyday Food, April 2005

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Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.

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  • Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

  • Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.

  • Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.

Cook's Notes

If you can't find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

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Reviews (15)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Martha Stewart Member
Rating: Unrated
01/31/2013
Yum! Delicious and spicy meal that is a cinch to put together. I live alone and cut all ingredients in half, using a 10 inch nonstick skillet. Works great. Easy way to use up leftover eggs.
Martha Stewart Member
Rating: Unrated
12/17/2010
In Tunisia this dish, made with olive oil (without the rendered bacon) is called aijja. I understand from the preceding comments and mine, too that it must be Mediterranean in origin.
Martha Stewart Member
Rating: Unrated
12/16/2010
My mother made this as an Italian Lenten dish--no meat, just Bell peppers, onion and seasoned tomato sauce. We called it "Eggs in Purgatory." Does anyone know the real Italian name?
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Martha Stewart Member
Rating: Unrated
12/16/2010
this is actually a Moroccan recipe at it's core, called *Shakshuka*. my eldest daughter recently opened a new restaurant in Tel Aviv, called Rico's Shakshuka-Bar. the whole menu is based on this type of dish, with different additions to it.
Martha Stewart Member
Rating: Unrated
03/27/2010
Really great! I made mine less spicy. You can do this with a regular Italian style sauce, as well.
Martha Stewart Member
Rating: Unrated
03/17/2009
Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.
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Martha Stewart Member
Rating: Unrated
03/17/2009
Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.
Martha Stewart Member
Rating: Unrated
03/17/2009
Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.
Martha Stewart Member
Rating: Unrated
03/17/2009
Tasty meal idea! Easy to cook and great with the tortilla chips. I added green pepper and to make it Vegetarian I took out the bacon.
Martha Stewart Member
Rating: Unrated
03/16/2009
we cook something similar like that in Mexico; nothing new after all.
Martha Stewart Member
Rating: Unrated
03/16/2009
This sounds just wonderful, I'm going to try it out tonight! So quick
Martha Stewart Member
Rating: Unrated
03/16/2009
My motherin-law (Ukranian) used to make this canned tomato
Martha Stewart Member
Rating: Unrated
04/16/2008
Can I use fresh tomatoes, and if so how many?? SORRY I'm new at this!!
Martha Stewart Member
Rating: Unrated
04/15/2008
I have been poaching eggs in leftover spaghetti sauce for about 50 years. Served over toast points it makes a great lunch.
Martha Stewart Member
Rating: Unrated
02/10/2008
My family loved this, even my PICKY (can never decide what he likes to eat) son and he had two servings, whichto us means that it was great and it is a keeper as a meal.
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