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Shakshuka (Poached Eggs in Spicy Tomato Sauce) Recipe

Though it’s North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it’s easy to see why. It’s quick; it’s simple; it’s easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.

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Category, , DifficultyIntermediate

Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.

Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins

 3 tbsp extra-virgin olive oil, plus more for drizzling
 1 ½ tbsp sweet Hungarian or smoked Spanish paprika
 2 tsp whole or ground cumin seed
 28 oz can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
 1 medium onion, thinly sliced
 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
 23 cloves garlic, thinly sliced
 6 eggs
 Kosher salt and freshly ground black pepper
 Large handful minced cilantro, parsley, or a mix
 Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
 Crusty bread, for serving

Ingredients

 3 tbsp extra-virgin olive oil, plus more for drizzling
 1 ½ tbsp sweet Hungarian or smoked Spanish paprika
 2 tsp whole or ground cumin seed
 28 oz can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
 1 medium onion, thinly sliced
 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
 23 cloves garlic, thinly sliced
 6 eggs
 Kosher salt and freshly ground black pepper
 Large handful minced cilantro, parsley, or a mix
 Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
 Crusty bread, for serving

Directions

Shakshuka (Poached Eggs in Spicy Tomato Sauce) Recipe

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