There is a dish called Shakshuka in which eggs are poached in a spicy tomato pepper sauce. I’ve been thinking about making this for some time. Meanwhile, I’ve been reading Vivian Howard’s wonderful book Deep Run Roots and noticed she has a recipe for Stewed Tomato Shirred Eggs with Ham Chips, which looks very much like Shakshuka except without the North African spices. Same idea though, in which you drop raw eggs into stewed tomatoes and poach them in the oven. She makes Ham Chips to serve in her version dish, and I thought about doing that. However, it occurred to me that this would be an interesting way to make different sort of eggs and sausage dish.
I started by cooking up some onions, jalapenos, chunks of chorizo sausage and some mushrooms in a big cast iron pan. When the onions started nicely carmelizing, I added some diced tomatoes from a can. If this was only summer, I’d use fresh tomatoes for this. Once the tomatoes were in, I gently cooked it for a half hour or so, and toward the end added half a cup of bread crumbs to thicken things up a bit.
I made divets in my sauce and added the eggs, one to each divet. I don’t think you’re supposed to let any of the yolks break like the one in the picture, but I’m going to pretend that didn’t happen. I put it in the oven for 10 or 12 minutes. You can let the eggs cook as much or as little as you want, but keep in mind they will keep cooking in the hot sauce after you take them off the heat.
The eggs in this picture are just a tiny bit runny. While the concoction was in the oven, I quickly fried up what I guess amount to hushpuppies. These were awesome for sopping up the tasty sauce.
This isn’t quite Shakshuka, but it’s not quite Vivian Howard’s dish either. That’s the way it goes around here. I don’t follow recipes very closely and usually change things around to my liking.