Shakshuka – Eggs in Tomato Sauce Recipe

Shaskshuka – Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. It is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita.

To print the recipe check the full recipe on my blog:

Ingredients
Makes about 4-6 servings

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
2 cans (14 oz.- 400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
chili flakes, to taste
1 tsp sugar
salt and freshly ground black pepper
6 eggs
fresh parsley/cilantro for garnish

1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.

2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened

3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.

4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.

5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!

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Comment (39)

  1. I put in 4 small Thai peppers with seeds inside first so it coated the olive oil, biggest mistake ever LOL, I sweating out throughout my nose, next time I won't put as much

  2. I don't even know how I found this video, it looked so delicious that I had to make it myself, and I'm addicted to it now! Oddly enough after finding it, I started seeing it in a lot of TV cooking shows, on magazine covers, etc. It seems to be the dish of the moment.

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