Shakshuka Eggs Poached in Tomato
A vibrant, spicy, and savory breakfast to awaken your senses.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 25g carbs🥑 18g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥚8 large eggs
- 🫒2 tbsp olive oil
- 🧅1 large onion, finely chopped
- 🫑2 bell peppers, diced (red and yellow preferred)
- 🧄3 cloves garlic, minced
- 🌿1 tsp ground cumin
- 🌶️1 tsp paprika
- 🌶️½ tsp chili powder
- 🍅2 cans crushed tomatoes (400g/14oz each)
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- Serve shakshuka directly from the pan with warm crusty bread or pita for dipping into the yolk and sauce.
- For extra spice, add a pinch of red pepper flakes with the other spices.
- You can add crumbled feta cheese or goat cheese on top for a creamy, tangy touch.
- Ensure your skillet is truly non-stick or well-seasoned to prevent the eggs from sticking.
Method
- 1Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add chopped onion and bell peppers, cooking until softened, about 8-10 minutes.
- 2Stir in minced garlic, cumin, paprika, and chili powder. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3Pour in the crushed tomatoes. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- 4Season the tomato sauce generously with salt and black pepper to taste.
- 5Create 8 small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
- 6Cover the skillet and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- 7Garnish with fresh chopped cilantro before serving.