Shakshuka (Eggs Poached in Spiced Tomato Sauce)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Eggs poach right in a thick, spiced tomato sauce, a pan dish cooked across the Middle East and North Africa.
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Cumin, smoked paprika, and peperoncino are fried in olive oil with onion and pepper before the tomatoes go in, so their aroma runs through the whole pan. The sauce is reduced until it can hold a hollow for each egg, and the whites set while the yolks stay loose. Tear bread, break a yolk, and drag it through the sauce.
Ingredients
Instructions
- 1
Finely chop 1 onion and 1 bell pepper, then mince 3 garlic cloves.
Roughly crush the 400 g whole peeled tomatoes by hand or with a spoon so the sauce has body but no large hard pieces.
- 2
Heat 2 tablespoons olive oil in a wide pan over medium heat.
Add the onion and bell pepper and cook for 5 to 6 minutes, stirring often, until softened and lightly sweet but not browned hard.
- 3
Add the garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon chili flakes.
Stir for only 30 to 60 seconds, just until fragrant, lowering the heat if the spices darken too quickly.
- 4
Add the crushed whole tomatoes and reduce the heat to medium-low.
Simmer for about 10 minutes, stirring occasionally, until excess water cooks off and a spoon dragged through the sauce leaves a brief trail.
- 5
Make 4 wells in the thickened sauce with a spoon.
Crack in the 4 eggs one at a time, holding each egg close to the surface so the whites stay mostly inside the wells.
- 6
Cover the pan and cook over low heat for 6 to 8 minutes.
Remove from the heat when the whites are set but the yolks still wobble, then finish with 10 g fresh parsley and serve with bread.
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