Shakshuka Is an Easy One-Pan, Runny Yolk Miracle

Poached eggs in a spicy tomato sauce sound too simple to be delicious, but shakshuka is one of those dishes that rarely disappoints. Thanks to Tunisian cuisine, this breakfast is popular throughout the Middle East and North Africa. Also known as eggs in purgatory, shakshuka is an infinitely varied single-pan meal that is sure to be enjoyed at any time of the day.Saute the jalapeno with the onion and garlic, then season with the harissa, cumin and paprika. Add the dried tomato paste and chopped tomatoes and cook until the sauce is slightly browned. Make several depressions in the thick sauce, then break into each egg white, leaving the yolks. Place the pan in the oven and cook until the whites are firm, then place the yolks on top and bake until they are set.Shakshuka
Preheat the broiler with a wire rack in the middle of the oven. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion; cook, stirring frequently, until translucent, 5 to 6 minutes. Add garlic and jalapeno; cook, stirring frequently, for 2 minutes. Add the harissa, cumin and cayenne pepper; cook, stirring constantly, for 30 seconds. Add tomatoes, tomato paste, salt, lemon zest and bay leaf. Simmer, stirring frequently, until slightly thickened, about 10 minutes. Remove from heat.Make 4 holes in the tomato mixture; put 1 egg white in each hole. Bake in a preheated oven until the whites are just set, but not browned. Remove from the oven. Make a tiny notch in each egg white and add 1 egg yolk to each egg white. Cook until the yolks are slightly set and the whites are lightly browned, about 2 minutes. Sprinkle with cilantro.