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.
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
- 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.
- 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.
- Add garlic and saute until fragrant about 1 minute.
- Add tomatoes, tomato paste, and spices. Cook until well reduced and fairly thickened.
- 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.
- 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.
- Serve with GF bread, pita or even over rice. We added a little feta on top, so tasty!
- 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 ♡