Shakshuka: Middle Eastern Poached Eggs in Spicy Tomato Sauce
Prep Time
15 minutes
Prep Notes
This delicious Middle Eastern dish can be made the traditional way as in this recipe, or try using leftovers to clean out the refrigerator. Some ideas include salad, kale, greens, carrots, avocado...the options are endless!
Cooking Time
12 minutes
Yields
4-8 servings
Ingredients
¼ cup olive oil
1 clove garlic, minced
1/2 medium onion, peeled, diced
1 medium green or red bell pepper, diced OR other mild chili pepper such as Anaheim or Serrano
6 tomatoes, sliced OR 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp cumin
1 tsp paprika (hot or sweet, your choice)
pinch of cayenne pepper (or to taste)
1/2 tbsp salt
pepper to taste
6-8 eggs
optional: 1/2 lb lamb sausage (merguez is the traditional Middle Eastern choice)
Garnish: 1/2 tbsp fresh parsley, chopped
Directions
- In a large cast-iron skillet, heat the vegetable oil over medium heat. Add onion and cook 2 minutes until just translucent. Add the garlic and cook until browned, 1 to 2 minutes more.
- Add optional sausage and peppers and cook until the sausage browns, about 2 minutes.
- Add tomatoes and paste to the pan and cook until softened, 2 to 3 minutes. Add the cumin, salt, pepper, and paprika. Stir until well combined.
- Lower the heat to medium-low. Make a few wells in the sauce and carefully crack the eggs into them. Cook until the whites of the eggs set, 3 to 5 minutes, popping the egg white bubbles with the tip of a sharp knife if necessary.
- Remove the skillet from the heat, sprinkle with chopped parsley and serve.
Credit
Recipe by Bino Gabso (a.k.a Dr. Shakshuka)
