🍳 Shakshuka (Poached Eggs in Spiced Tomato Sauce)

🧂 Ingredients (Serves 4)

Base Sauce:

• 2 Tbsp extra virgin olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp sweet paprika

• ½ tsp ground chili flakes or harissa (optional for heat)

• 1 can (400 g / 14 oz) crushed tomatoes

• 1 Tbsp tomato paste (optional, for richness)

  

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• Salt & black pepper to taste

• Pinch of sugar (optional – balances acidity)

Eggs:

• 4–6 large eggs

Toppings (optional):

• Fresh parsley or cilantro, chopped

• Crumbled feta cheese or goat cheese

• Drizzle of olive oil or a spoon of yogurt

To serve:

• Pita bread, flatbread, or crusty bread

👩‍🍳 Instructions

Step 1. Sauté the base

1. Heat olive oil in a large skillet (cast iron works best) over medium heat.

2. Add onion and bell pepper. Sauté for 5–7 minutes until soft and golden.

   

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3. Add minced garlic, cumin, paprika, and chili flakes. Stir 30 seconds until fragrant.

Step 2. Add the tomatoes

1. Pour in the crushed tomatoes and tomato paste.

2. Season with salt, pepper, and a pinch of sugar.

3. Stir well and bring to a simmer.

4. Reduce heat to low and cook 10–15 minutes, until thickened.
   (If it gets too thick, add 2–3 Tbsp water.)

Step 3. Make the egg nests

1. Using a spoon, create small “wells” in the sauce.

2. Crack one egg into each well.

3. Cover the pan with a lid and cook gently on low heat for 5–8 minutes, until the egg whites are set but yolks are still runny.

🍳 Tip: For firmer yolks, cook 1–2 minutes longer.

Step 4. Finish & serve

1. Remove from heat.

2. Sprinkle chopped parsley or cilantro on top.

3. Add feta cheese and a drizzle of olive oil (optional).

   

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4. Serve immediately with warm bread to scoop up the sauce.

🌿 Optional Add-ins

• Spinach or kale – stir into sauce before adding eggs

• Chorizo or merguez sausage – for a heartier version

• Zucchini or eggplant – adds texture and nutrients

• Chili peppers – for more heat

🧡 Tips

• Use a wide pan so eggs don’t crowd.

• The sauce can be made ahead of time — just reheat and add eggs before serving.

• For a vegan version: skip the eggs and add cooked chickpeas or tofu cubes.