Andouille lends Louisiana flair to this dish of eggs poached in tomato sauce.
Creole Tomato Shakshuka
Yields: 4 servings
- 2 tablespoons olive oil
- 1 pound andouille sausage, cut into ½-inch slices
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fennel seeds
- 2 tablespoons salted butter
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 3 cups chopped Creole tomatoes, divided, tops reserved
- 2 (14.5-ounce) cans stewed tomatoes, undrained
- 2 teaspoons fresh thyme leaves
- 2 teaspoons hot sauce
- 4 large eggs, room temperature
- ½ cup Creole cream cheese
- Garnish: fresh thyme, kosher salt, ground black pepper
- In a 12-inch braiser or skillet, heat oil over medium-high heat. Add andouille; cook, stirring frequently, until browned, 5 to 6 minutes. Remove andouille, and let drain on paper towels.
- Add onion, garlic, and fennel seeds to pan; cook, stirring frequently, until tender, about 5 minutes. Stir in butter, salt, and pepper; cook until butter is melted. Add flour; cook for 1 minute. Add 2 cups Creole tomatoes, stewed tomatoes, and thyme; cook for 20 minutes, stirring frequently.
- Using a hand blender, purée tomato mixture until chunky. Stir in andouille, hot sauce, and remaining 1 cup Creole tomatoes; cook for 10 minutes.
- Using the back of a wooden spoon, create 4 (2-inch-wide) indentations in tomato sauce. Carefully crack 1 egg into each indentation. Place reserved tomato tops in tomato mixture. Cover and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set and yolks are still jammy, 7 to 10 minutes.
- Uncover; remove from heat. Dollop with Creole cream cheese. Sprinkle with thyme, salt, and pepper, if desired. Serve immediately.