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Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Shakshuka is a popular Middle Eastern dish of eggs baked in a spicy tomato sauce that can be served any time of day. Here is the recipe. Extra spicy for us, please!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Main Course
Cuisine: Middle Eastern
Servings: 2
Calories: 370kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1-2 spicy peppers chopped – Use a couple jalapenos or spicy red peppers
  • 3 cloves garlic chopped
  • 1 28- ounce can whole tomatoes – or equivalent of fresh tomatoes chopped
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 3 tablespoons chopped cilantro
  • 6 eggs
  • Crumbled feta cheese for topping

Instructions

  • Heat a 10-inch skillet to medium heat and add olive oil.
  • Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
  • Add garlic and cook another minute.
  • Add tomatoes and break apart with a wooden spoon.
  • Add paprika, cumin and salt and pepper. Stir and cook 10 minutes or up to 30 minutes to let the flavors develop nicely.
  • Stir in 2 tablespoonsof the chopped cilantro. Reduce heat to a low simmer.
  • With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover.
  • Simmer, covered, about 10 minutes, or until the eggs whites have set.
  • Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
  • Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread.

Nutrition

Calories: 370kcal | Carbohydrates: 28g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 491mg | Sodium: 783mg | Potassium: 1205mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3175IU | Vitamin C: 76.1mg | Calcium: 230mg | Iron: 7.7mg