ShakshukaEggs Poached in Spiced Tomato Sauce
Eggs poached in a slowly cooked sauce of tomatoes, peppers, onion, and warm spices. Shakshuka is prepared in many forms across North Africa and the Middle East; this version is served hot with pita bread.
Prep
15m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sauce
- 30mlExtra Virgin Olive Oil
- 150gOnion (finely chopped)
- 150gRed Bell Pepper (finely chopped)
- 10gGarlic (crushed)
- 30gTomato Paste
- 500gTomato (chopped)
- 4gPaprika
- 3gCumin Powder
- 2gChili Powder
- 6gSalt
- 2gBlack Pepper
Eggs
- 4pcsEgg (pasteurized if serving with soft yolks)
Serving
- 10gFresh Parsley (finely chopped)
- 4pcsPita Bread (warmed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide skillet over medium heat. Add the onion and cook until soft and lightly golden.
- 02
Add the red bell pepper and cook until tender, then stir in the garlic and cook briefly until fragrant.
- 03
Stir in the tomato paste, then add the tomato, paprika, cumin powder, chili powder, salt, and black pepper. Simmer until the sauce is thick enough to hold shallow wells.
- 04
Make evenly spaced wells in the sauce and crack an egg into each one. Cover and cook gently until the whites are fully set. Pasteurized eggs may be left with soft yolks; otherwise continue cooking until the yolks are firm. The skillet may instead go into a 180°C (350°F) oven.
- 05
Sprinkle with the fresh parsley and serve immediately with the pita bread.
Ratings & Reviews
Log in to rate and review this recipe.