Eggs Shakshuka
A vibrant and hearty dish featuring eggs poached in a spicy and savory tomato sauce, perfect for breakfast or brunch.
Ingredients
For the base sauce
- 1 tablespoon olive oil
- 2 pieces onions, thinly sliced
- 1 piece capsicum (bell pepper), sliced
- 2 cloves garlic, crushed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cans 400g crushed tomatoes
For poaching
- 6 to 8 pieces eggs
- 1 bunch fresh coriander or parsley, chopped to serve
- 1 loaf crusty bread to serve
Instructions
Preparation
- Heat the oil in a large cast iron skillet or heavy pan over medium-low heat.
- Add the onions and capsicum, and sauté for about 5 minutes until softened.
- Stir in the garlic, paprika, and cumin, and cook for another 2–3 minutes until fragrant.
- Increase the heat slightly, pour in the crushed tomatoes, and stir well. Let the sauce simmer uncovered for 10 minutes.
- Season with salt and pepper to taste.
Cooking
- Create small wells in the sauce using a spoon, making room for the eggs.
- Crack the eggs one by one into the wells. Cover the pan with a lid and cook for 8–10 minutes, or until the eggs are cooked to your liking.
- Garnish with fresh herbs and serve immediately with slices of warm, crusty bread.
Notes
For extra flavor, consider using a combination of herbs as a garnish. You can also serve shakshuka with yogurt or tahini for additional flavor.