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Recipe by:

Elena SMITH

Cozy Shakshuka with Poached Eggs

This Shakshuka recipe features poached eggs in a spiced tomato sauce, perfect for a cozy gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Sauce Ingredients
  • 2 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. sweet paprika
  • ¼ tsp. cayenne pepper (optional)
  • 1 can (28 ounces) crushed tomatoes
  • 1 tsp. sugar
  • Salt and pepper, to taste
Group: Eggs and Garnish Ingredients
  • 6 large eggs
  • Fresh parsley or cilantro, for serving
  • Crumbled feta cheese (optional)

Equipment

  • Large deep skillet
  • Lid
  • Spoon

Method
 

  1. In a large, deep skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it softens and turns translucent, about 5 minutes.
  2. Once the onions are ready, stir in the diced red bell pepper and minced garlic. Cook for an additional 3-4 minutes until the peppers are just tender.
  3. Add the ground cumin, sweet paprika, and optionally cayenne pepper. Stir well and let these spices toast for about a minute.
  4. Incorporate the crushed tomatoes and sugar into the skillet. Season with salt and pepper to taste, then bring to a gentle simmer for 10-15 minutes.
  5. Using the back of a spoon, make small wells in the sauce and crack the eggs into each well.
  6. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes for set whites and slightly runny yolks.
  7. Once cooked to your liking, remove from heat and garnish with fresh parsley or cilantro and crumbled feta cheese if desired.

Notes

Allow flavors to meld for a relatively longer simmer time, and adjust seasoning before adding eggs for optimal taste.