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Eggs and Shrimp in Spiced Tomato Sauce: A Flavorful Fusion finished dish

Eggs and Shrimp in Spiced Tomato Sauce: A Flavorful Fusion

Recipe card for Eggs and Shrimp in Spiced Tomato Sauce: A Flavorful Fusion.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 4 large eggs
  • 2 tablespoons olive oil divided
  • 3 garlic cloves, minced
  • 1/2 pound (225g) shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 1/2 yellow onion, chopped
  • 1-2 large beefsteak tomatoes, diced
  • 1 green bell pepper, chopped
  • 1/2 cup (120ml) warm water
  • 2 tablespoons tomato paste
  • 1/2 teaspoon harissa paste
  • 1/2 teaspoon ras el hanout optional
  • 1/4 teaspoon ground coriander

Method
 

Preparation
  1. Prepare Eggs: In a bowl, whisk the eggs with a pinch of salt and black pepper. Set aside.
  2. Cook Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
  3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté chopped onion until softened, about 3-4 minutes. Add diced tomatoes, green bell pepper, tomato paste, harissa, ras el hanout, and coriander. Cook for 3-4 minutes, stirring occasionally.
  4. Simmer Sauce: Pour warm water into the skillet, bring to a simmer, and cook for 5 minutes until the sauce thickens slightly.
  5. Poach Eggs: Make wells in the sauce and gently pour in the whisked eggs. Cover the skillet and cook for 4-5 minutes, or until egg whites are set but yolks are still runny.
  6. Add Shrimp: Return the cooked shrimp to the skillet, gently mixing to combine without breaking the eggs.
  7. Season: Taste and adjust seasoning if necessary.

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