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Shakshuka
Eggs Poached in Tomato Sauce
Preparation info
- Makes
3 to 4
servings - Difficulty
Easy
- Ready in
45 min
Appears in
By Lindsay Landis and Taylor Hackbarth
Published 2013
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 1 2
Method
- 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.
- Crack eggs on top of sauce; cover and cook
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I made this for dinner this week and it was so simple and delicious. It’s incredibly beginner friendly because even if you accidentally cook the eggs at the way through, it’s still tasty and doesn’t feel like you’ve messed anything up. It also came together very quickly. I added just a bit of fresh mint with the chopped parsley because I love the mint/feta flavour combo. Also used a red chilli in place of jalapeño.