Shakshuka (Middle Eastern Poached or Baked Eggs)
by Tavolino
This classic Middle Eastern and North African dish features eggs gently poached or baked in a rich, spiced tomato sauce with bell peppers and onions, perfect for breakfast, brunch, or dinner.
Ingredients
- olive oil 2 tbsp
- small red onion 1
- garlic clove 1
- small red capsicum (bell pepper) 1
- tomato 1
- can crushed tomatoes 400 g / 14 oz
- tomato paste 1 tbsp
- chicken or vegetable broth (or water) 1/2 cup / 125 ml
- paprika 1 tsp
- cumin 1 tsp
- black pepper 1/4 tsp
- cayenne pepper (or other hot spice) 1/4 tsp
- salt 1/2 tsp
- eggs 4
- fresh parsley or coriander / cilantro 2 tbsp
- Pita or crusty bread to serve
Preparation
- 1
Finely dice 1 small red onion and 1 garlic clove. Dice 1 small red capsicum.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat.
- 3
Add the onion, garlic, and capsicum to the skillet.
- 4
Sauté the vegetables for 5 minutes until soft.
- 5
Stir in 1 tbsp tomato paste, 1 tsp paprika, 1 tsp cumin, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, and 1/2 tsp salt.
- 6
Cook the spices and paste for 1 minute until fragrant.
- 7
Pour in 400 g crushed tomatoes and 1/2 cup chicken or vegetable broth.
- 8
Simmer the sauce for 10 minutes until it thickens slightly.
- 9
Use a spoon to make 4 small wells in the sauce.
- 10
Carefully crack 1 egg into each well.
- 11
Cover the skillet and cook for 5 to 8 minutes until the egg whites are set but yolks are runny.
- 12
Remove from heat and garnish with 2 tbsp fresh parsley or coriander.
- 13
Serve immediately with pita or crusty bread.