Shakshuka - Poached Eggs in Tomato Sauce

Shakshuka - Poached Eggs in Tomato Sauce

Thanks to a post I saw on Instagram I met and fell in love with this amazingly easy North African/ Middle Eastern classic, Shakshuka (shack-shoo-ka). It's so delicious and very easy to customize to what you have in your pantry. Next time I make this I'll be adding either sausage slices or meatballs to appease my carnivorous J, but I loved it as is. 

Shakshuka all finished! I'm drooling a little as I took this.

Shakshuka all finished! I'm drooling a little as I took this.

I'm trying to take more process photos as I can to help you guys see what things look like as the recipe progresses. I took a ton with this one but it helped that there was a decent amount of time between most steps. Are photos helpful for you? Let me know in the comments. Anyway, onto the recipe!

Shakshuka Middle Eastern Poached Eggs in Tomato Sauce

Low Energy Friendly Recipe
 

Ingredients

Some of the ingredients. I used sliced cherry tomatoes and small sweet peppers since it's what I had on hand. Shakshuka is so easy to customize to whatever you have.

Some of the ingredients. I used sliced cherry tomatoes and small sweet peppers since it's what I had on hand. Shakshuka is so easy to customize to whatever you have.

  • 5-6 eggs
  • 1 28oz can diced Tomatoes (or 4 cups diced tomatoes) *
  • 2 tbsp Tomato Paste
  • 1 small Onion diced
  • 2-3 cloves Garlic minced to taste
  • 1 diced Red Pepper chopped
  • 1 1/2 tsp Sweet Paprika
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • Pinch of Cayenne to taste
  • 2-3 tbs Olive oil
  • Salt & Pepper to taste
*if you use whole tomatoes you may need to add some liquid to the sauce to get the right consistency. I added about 1/4 cup of Vegetable Stock but you could use water as well.

  

Directions

Cooking down the peppers and onions.

Cooking down the peppers and onions.

Adding tomatoes, paste, and spices.

Adding tomatoes, paste, and spices.

Eggs just added.

Eggs just added.

Lid is on, just waiting for the whites to set!

Lid is on, just waiting for the whites to set!

  1. Add olive oil to medium heated cast iron skillet or heavy bottom pan (with lid). Add onions and peppers. Cook until the onion browns lightly 7-10 minutes. 
  2. Add garlic and saute until fragrant about 1 minute.
  3. Add tomatoes, tomato paste, and spices. Cook until well reduced and fairly thickened. 
  4. Once sauce is the right consistency, make small wells in the sauce for the eggs to be placed in. Add eggs to wells and spoon a little sauce over the whites to help them cook. Salt and pepper top of eggs.
  5. Place lid on pan and let cook until eggs are done to your preference, I like my yolks nice and runny with whites just set, 5-10 minutes. Remember that it will continue to cook once you turn off heat since cast iron holds heat well. I cook them until just before I think they're done then turn off the heat and leave the lid on to continue to cook for about a minute. 
  6. Serve with GF bread, pita or even over rice. We added a little feta on top, so tasty!

Accessible Tips

  • Use your food processor to chop your onions, peppers, and garlic. They don't need to be pretty as they'll blend into the sauce.
  • Use canned tomatoes to cut down on chopping.
  • Use your stool! There's lots of waiting in this recipe so sit back a relax. It will be well worth the wait.

 

This will definitely be a got to recipe in our kitchen and I hope in yours too! I love Middle Eastern & Indian spices and dishes so expect to see more of these recipes in the future.

♡ Squishes & Love

-Alyssa

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