Shakshuka Recipe (Eggs Poached in Spicy Tomato Pepper Sauce) | Food Wishes

0 comments

Shakshuka: Eggs Poached in Spicy Tomato Pepper Sauce

Shakshuka is a traditional North African dish celebrated for its simplicity and rich blend of flavors. It's perfect for any meal of the day—breakfast, lunch, or dinner. With its tomatoes, spices, and poached eggs, it's both comforting and delicious. Pair it with some crusty bread for a meal that’s deeply satisfying.

Ingredients

🫒 2 tablespoons olive oil
🧅 1 large onion, diced
🍄 1 cup sliced mushrooms
🧂 Salt to taste
🌶 1 sweet red bell pepper, diced
🫑 1 red Jimmy Nardello pepper, diced
🌶 1 jalapeño pepper, sliced
🌿 1 teaspoon cumin
🌶 1 teaspoon paprika
✨ 1/2 teaspoon turmeric
🌶 1/4 teaspoon cayenne pepper
🌶 Freshly ground black pepper to taste
🍅 1 can (28 oz) crushed tomatoes
💧 1/4 cup water
🧀 1/2 cup crumbled feta cheese
🍳 5–6 large eggs
🌿 Fresh Italian parsley, chopped
🍞 Toasted bread for serving

Instructions

1- Heat the Oil:

Place a heavy skillet over medium-high heat and add olive oil.

2- Cook the Vegetables:

Add the diced onions and mushrooms to the skillet. Add salt and cook, stirring frequently until they're golden and all excess liquid has evaporated, about 10 minutes.

3- Add the Peppers:

Stir in the sweet red bell pepper, red Jimmy Nardello pepper, and sliced jalapeño. Cook for another 5 minutes until the peppers soften.

4- Introduce the Spices:

Add cumin, paprika, turmeric, cayenne pepper, and freshly ground black pepper. Stir and cook the spices with the vegetables for about 2 minutes to enhance the flavors.

5- Incorporate the Tomatoes:

Add the crushed tomatoes and water. Stir well, then let it simmer over medium heat for about 15–20 minutes, stirring occasionally.

6- Prepare to Poach the Eggs:

With a spoon, create small wells in the tomato sauce for each egg. Crack each egg into a small bowl or ramekin before gently placing it into a well.

7- Finish the Cooking:

Cover the skillet and let the eggs poach until the whites are firm but the yolks remain runny, about 5–7 minutes.

8- Garnish and Serve:

Sprinkle crumbled feta cheese over the dish and drizzle with a little extra virgin olive oil. Finish with a garnish of chopped fresh parsley.

9- Serve:

Serve the shakshuka hot with slices of toasted bread for dipping.

Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: 40–50 minutes
Servings: 4–6
Calories: Approx. 250 per serving
Proteins: 12g
Fats: 18g
Carbohydrates: 10g
Equipment: Heavy skillet, spoon, small bowls or ramekins, knife, cutting board, spatula