Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce)
Shakshuka is a popular Middle Eastern dish of eggs poached in a spicy tomato sauce, perfect for breakfast or any time of day, a healthy, easy dish to make.
1-2spicy pepperschopped – Use a couple jalapenos or spicy red peppers (optional, for extra spicy)
3clovesgarlicchopped
1tablespoonpaprika(use hot, sweet, or smoked - add cayenne pepper for extra spicy)
½teaspoonground cumin
Salt and pepper to taste
1 28-ouncecan whole tomatoes (or equivalent of fresh tomatoes)chopped (fire roasted tomatoes are GREAT here)
3tablespoonschopped cilantro
6eggs
Crumbled feta (or other crumbly white cheese) cheese and fresh chopped herbs for topping, hot sauce to taste
Crusty bread, for serving
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, paprika, cumin, cumin, and salt and pepper. Cook another minute.
Add tomatoes and break apart with a wooden spoon.
Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely.
Stir in 2 tablespoons of the chopped cilantro.
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 7-8 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. And hot sauce to taste!