Shakshuka (Poached Eggs in Tomato Sauce)
This easy one pot Shakshuka is a delicious dish. Eggs are poached in a simmering tomato sauce which is perfect to share for breakfast, brunch or dinner!
Print Recipe
Rate this Recipe
Pin Recipe
Equipment
- medium-large skillet, braiser or cast-iron
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, sliced thin
- 1 red pepper, sliced thin
- 1 tsp kosher salt plus more to taste
- ground pepper
- 2 garlic cloves, minced
- 1 28oz can whole tomatoes with juices (crushed up with spoon in pan)
- 3/4 tsp cumin
- 1 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4-1/2 tsp chili flakes optional
- 3-5 eggs depending on the size of your pan
- 1/2 cup crumbled feta cheese
- chopped cilantro for garnish
Instructions
- Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
- Cook until the onion is softened, 5-7 minutes.
- Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika, dried oregano and chili flakes (if using) and cook one more minute.
- Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer. Cook for 10-15 minutes or until thickened.
- With the back of a spoon, make a little indent in the sauce to crack an egg into. Do this for each egg and sprinkle a bit of salt and pepper on each egg.
- Cover and cook until eggs are set (egg whites set and yolks a bit runny), about 5-7 minutes - the timing depends on how runny you like the egg yolks. If you like firmer yolks add another 1-2 minutes.
- Top with feta and cilantro. Serve with toasted bread.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!