Shakshuka is eggs poached in a tomato sauce, which originates from Tunisia. Catherine Louise Schubert who adapted this recipe recommends merguez sausage, flat bread and yogurt or labneh as perfect pairings for this dish. Catherine also uses a spicy Hatch chili, for optimal heat level, but any green chili will do. 

• Step 1

  Use a skillet or a wide saucepan. Heat 1 Tbsp. olive oil in the pan, add the shallots, chili, paprika, cumin and salt.  Cook for 7 to 10 minutes, until the shallots have softened.

• Step 2

  Add 1 16 oz. jar Tomato Bliss Green & Yellow Heirloom Tomatoes and cook for 10 minutes on medium heat.

  
  

• Step 3

  Add the eggs, one at a time, by cracking them into the sauce. Cover and cook until the eggs are done; the cooking time can vary because of the size of the eggs but a good gage is 8 to 10 minutes for soft eggs, and 12 to 15 minutes for more cooked eggs. 

• Step 4

  Serve straight from the pan with sausage, flat bread and yogurt or labneh.