Shakshuka (Eggs Poached in Spiced Tomato Sauce)
Shakshuka starts with onion and bell pepper softened in olive oil, followed by cumin, smoked paprika, and chili flakes bloomed briefly in the hot fat to unlock their oil-soluble aromas. Crushed whole tomatoes are added and simmered until the sauce thickens enough to hold its shape when a spoon is dragged through it. Eggs are cracked directly into wells made in the sauce, then the pan is covered and cooked for six to eight minutes so the whites set while the yolks stay runny. The spice profile delivers warm earthiness from the cumin, gentle smokiness from the paprika, and a low heat from the chili that builds gradually. Tearing bread and dragging it through a broken yolk and the surrounding sauce is the traditional way to eat it.
Adjust Servings
Instructions
- 1
Heat olive oil and sauté onion and bell pepper.
- 2
Add garlic, cumin, smoked paprika, and chili flakes; cook briefly.
- 3
Add crushed whole tomatoes; simmer 10 minutes.
- 4
Create wells in the sauce and crack in the eggs.
- 5
Cover and cook 6~8 minutes until egg whites are set.
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