Eggs-traordinary Solution
North African Shakshuka with Tomato-Onion Sauce and Poached Eggs
35 minutes
Serves 4
BreakfastMiddle EasternVegetarian
Herb's take
Shakshuka is North Africa’s answer to the eternal question: 'How do I eat eggs for breakfast and feel like a culinary globetrotter?' This dish teaches you the gentle art of poaching eggs directly in a spicy, aromatic tomato-onion sauce, all in one pan.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring, until softened and translucent, about 5-6 minutes.
- 02Stir in the minced garlic and cook another 1 minute until fragrant.
- 03Add diced tomatoes, tomato paste, cumin, smoked paprika, ground coriander, crushed red pepper flakes, sugar, kosher salt, and black pepper. Stir well to combine.
- 04Simmer the sauce uncovered for 15 minutes, stirring occasionally, until thickened and rich.
- 05Taste and adjust seasoning with more salt or pepper as desired.
- 06Using a spoon, make 8 small wells in the sauce. Carefully crack an egg into each well.
- 07Cover the skillet and cook on low heat for 5-7 minutes, until egg whites are just set but yolks are still runny.
- 08Remove pan from heat. Sprinkle with feta cheese and chopped parsley.
- 09Toast the bread slices and serve alongside the shakshuka for dipping and scooping.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.