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Tomato and Egg “Shakshuka”

By Hetty Lui McKinnon

5.0

(1)

Tomato shakshuka with eggs in a cast iron skillet.
Photo by Hetty McKinnon

This Tomato and Egg “Shakshuka” is a classic hybrid dish, a clashing of cultures with spectacular results. Two loves combined—Chinese tomato and egg, a dish I tolerated growing up but now adore as an adult, reworked as a shakshuka. The recipe is an unassuming showstopper, offering all the distinctive sweet umami flavor of the classic Chinese dish, but with a very different sensibility. Serve with bread (or dare I say, rice?) to mop up the tomatoey juices.

This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book on Amazon. Click through for more must-make Hetty McKinnon recipes.

What you’ll need

Cooks' Note

You can substitute 1 can whole peeled tomatoes (tomatoes only, omit the juice) for the fresh beefsteak tomatoes.

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