Shakshuka
This classic Middle Eastern breakfast features eggs poached directly in a rich, homemade sauce of tomatoes, bell pepper, onion, and warming spices. The dish comes together in a single skillet, simmering for about 25 minutes to develop deep flavour before the eggs are added. It's a hearty, satisfying meal perfect for sharing, traditionally served with warm pita bread for dipping into the vibrant sauce and creamy egg yolks. Ready in roughly 45 minutes, it serves four people.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, cut into 2 inch pieces
- 1 green bell pepper, cut into 2 inch pieces
- 1 (28 ounce) can whole peeled plum tomatoes with juice
- 1 teaspoon paprika, or to taste
- 2 slices pickled jalapeno pepper, finely chopped
- 4 eggs
- 4 (6 inch) pita bread
Method
- Collect all the required items.
- Warm the olive oil in a deep skillet. Add the minced garlic, onion pieces, and bell pepper pieces, cooking until the onion is soft and translucent, about 5 minutes. Pour in the canned plum tomatoes with their juice, add the paprika and chopped jalapeños, stirring and breaking the tomatoes with a spoon. Allow the mixture to simmer for about 25 minutes.
- Take one egg and crack it into a small bowl, then carefully slide it into the simmering tomato sauce. Do the same with the remaining three eggs.
- Let the eggs poach in the sauce until the egg whites are set and the yolks are thickened but not solid, 2 ½ to 3 minutes. Should the sauce become too dry, incorporate a couple of tablespoons of water. Use a slotted spoon to lift out the poached eggs, transfer them to a plate, and serve accompanied by the warm tomato sauce and pita bread.
- Serve immediately.
Nutrition (per serving)
Calories294 kcal
Fat9 g
Sugars8 g
Protein13 g
Sodium654 mg
Recipe details
CategoryBreakfast
Cuisinemiddle eastern
AuthorLisa
