Shakshuka
A vibrant Middle Eastern dish featuring poached eggs in a robust tomato sauce, perfect for a quick dinner or leisurely brunch.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the sauce
- 2 tablespoons olive oil Rich and smooth, it forms the perfect base.
- 1 large onion, diced Sweet and caramelized, it adds depth to the dish.
- 2 cloves garlic, minced Fragrant and zesty, it elevates the flavor profile.
- 1 teaspoon cumin Earthy and warm, it brings an aromatic touch.
- 1 teaspoon paprika Smoky and slightly sweet, it adds color and character.
- 1 can (14 oz) diced tomatoes Juicy and tangy, they create the sauce.
- Salt and pepper to taste salt and pepper Essential for enhancing all flavors.
For the poached eggs
- 4 large eggs Rich and comforting, they are the stars of the show.
For garnish
- to taste fresh parsley or cilantro Bright and fresh, it adds a pop of color.
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat until shimmering but not smoking.
- Add the diced onion and cook until soft and translucent, about 5 minutes.
Cooking
- Stir in the minced garlic, cumin, and paprika, cooking until fragrant, about 1-2 minutes.
- Introduce the can of diced tomatoes, sprinkle with salt and pepper, and stir well. Allow to simmer for about 10 minutes.
- Create small wells in the simmering sauce with a spoon and crack an egg into each well. Cover the skillet and cook until the eggs are just set, about 5-7 minutes.
- Garnish with freshly chopped parsley or cilantro before serving.
Notes
Consider adding chili flakes for a spicy kick or swap parsley for fresh mint for a unique twist. Store leftovers in an airtight container in the fridge for up to 3 days.