Poached eggs in a tomato sauce with beautiful flavors and a handful of fresh herbs - that's Shakshuka! Serve it with fresh bread, and you have a wonderful one-pot meal!
Servings 2 -3
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 onion minced
- ½ red bell pepper seeded and diced
- 1 tbsp tomato paste
- 1 tsp ground paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp sugar
- 14 oz ripe tomatoes chopped OR a 14.5oz can of peeled tomatoes
- ½ cup water skip if using canned tomatoes
- ½ bunch fresh mint chopped
- ½ brunch fresh parsley chopped
- 3 eggs
- salt & pepper
Heat a skillet with olive oil. Add garlic, onion, and bell pepper, sauté for a few minutes until fragrant. Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, cook for an additional minute while stirring constantly.
Add diced tomatoes, water, and half of the mint and parsley. Cook for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.
Use a spoon to make three wells in the sauce and crack an egg into each well.
Cover and cook for another 5-10 minutes over low to medium heat until the eggs are almost cooked through (or done to your liking). → Keep in mind that the eggs will still cook a little more once you take the skillet from the heat.
Sprinkle with the remaining mint and parsley and serve with fresh bread.
Fresh Tomatoes: I love to use fresh and ripe tomatoes to make shakshuka. It's ideal to use up leftover tomatoes, which you wouldn't want to use for salad anymore.
Canned Tomatoes: Feel free to replace fresh tomatoes with a can of peeled tomatoes. If so, skip the water used in the recipe and reduce the cooking time in step 2 to 10 minutes.
Skillet: I recommend using a 9.5 inch (24cm) skillet to fit 3 eggs.
Leftovers can be stored for up to two days in the refrigerator.
Calories: 242kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 175mg | Potassium: 808mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3649IU | Vitamin C: 71mg | Calcium: 69mg | Iron: 3mg