Shakshuka

Eggs Poached in Tomato Sauce

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Preparation info
  • Makes

    3 to 4

    servings
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

  • About

Pronounced shak-SHOOK-a and meaning “all mixed up” in Hebrew, shakshuka is a traditional Middle Eastern breakfast of eggs poached in a thick, richly spiced tomato sauce. It’s a one-dish wonder of a dinner: quick to prepare and completely satisfying.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 mild peppers

Method

  1. In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapeños and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened.
  2. Crack eggs on top of sauce; cover and cook