Shakshuka – Poached Eggs in Spicy Tomato Sauce
Ingredients
- For the Shakshuka
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 can (400g) crushed tomatoes
- Salt and pepper, to taste
- 4 large eggs
- 2 tablespoons fresh parsley or cilantro, chopped
- Optional: crumbled feta cheese for garnish
- For Serving
- Warm pita bread, crusty bread, or rice
Instructions
- Step 1: Cook the Base : Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers for 5–6 minutes until softened. Add garlic and cook 1 more minute.
- Step 2: Add Spices : Stir in cumin, smoked paprika, coriander, and cayenne. Cook 1 minute until spices release their aroma.
- Step 3: Add Tomatoes and Simmer : Pour in crushed tomatoes, season with salt and pepper. Simmer 8–10 minutes, stirring occasionally, until sauce thickens slightly.
- Step 4: Poach the Eggs : Make 4 small wells in the sauce. Crack eggs into the wells. Cover the skillet and cook 5–7 minutes until whites are set but yolks remain runny.
- Step 5: Garnish and Serve : Sprinkle fresh parsley or cilantro. Add crumbled feta if desired. Serve immediately with warm bread, pita, or rice.