Shakshuka Eggs is a North African and Middle Eastern dish that consists of poached eggs in a spicy tomato sauce. It’s quick ,easy, healthy and delcious.
Some of the ingredients used in this receipe are
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1/2 red bell pepper, chopped(optional)
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika powder
1/2 teaspoon ground cayenne pepper/chili flakes for extra spice
1 can (28 ounces) crushed tomatoes (Note- Fresh tomatoes will taste good but will not give you the bright red colour like canned ones).
Salt and pepper to taste
1 teaspoon sugar (optional, to balance the acidity of the tomatoes)
4-6 large eggs
Fresh cilantro/parsley/ coriander chopped, for garnish
Crumbled feta cheese (optional) (this adds a lot of flavour)
Crusty bread, for serving
Instructions
1.In a large, deep skillet or sauté pan over medium heat, warm the olive oil.
2.Add the chopped onion and red bell pepper. Cook until the onion is soft and translucent, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes.
3.Stir in the ground cumin, paprika, and cayenne pepper/chili flakes (if using). Cook for about 1 minute to toast the spices.
4.Pour in the crushed tomatoes and stir to combine. Season with salt, pepper, and sugar (if using). Simmer the sauce on medium-low heat for about 10-15 minutes, until it thickens slightly.
5.Use the back of a spoon to make small wells in the sauce. Crack an egg into each well.
6.Cover the skillet with a lid and cook until the eggs are just set, about 5-8 minutes. The whites should be cooked through, and the yolks should still be slightly runny.
7.Sprinkle with chopped cilantro or parsley and crumbled feta cheese, if desired. Serve with crusty bread to soak up the delicious sauce.
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