Hello Stranger | Login | Create Account
Dec 12, 2017
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Summer Shakshuka
Serves 4 servings
Rate It:
You must login to rate
Courtesy of Marianne Moore
August 2017

Read the article: Off the Vine


2 garlic cloves, minced
2 Tbsp. extra-virgin olive oil, plus more for serving
4 large tomatoes, rough chopped
2 Tbsp. chopped fresh tarragon
4 large eggs
Kosher salt and freshly ground black pepper, to taste
1 baguette, warmed and sliced thick, for serving


• In a medium cast-iron skillet over medium heat, saute the garlic in olive oil until the garlic is fragrant, about 1 minute. Add the tomatoes and simmer until softened and crushed, about 20 minutes. Stir in the tarragon.
• Make 4 indentations in the tomato sauce and carefully crack 1 egg in each. Cook until the whites are starting to set, then cover and continue cooking until the whites are completely set but yolks are still soft, about 8 minutes.
• Season with salt and pepper and serve immediately with additional olive oil and baguette slices.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004