Traditional Shakshuka: Eggs Poached in Spiced Tomato Sauce
This traditional shakshuka simmers eggs in a rich, spiced tomato and roasted pepper sauce until the whites are just set and the yolks are gloriously runny. It's a one-pan meal that works beautifully for breakfast or a quick weeknight dinner. Grab some crusty bread and dig in.
Ingredients
- 3 tablespoons vegetable oil
- 2 medium onions chopped fine
- 2 medium yellow bell peppers stemmed, seeded, and cut into ¼-inch pieces
- 4 cloves garlic minced
- 2 teaspoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1½ teaspoons salt plus more to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1½ cups jarred piquillo peppers or roasted red peppers chopped coarsely
- 1 can diced tomatoes (14-ounce)
- ¼ cup water
- 2 pieces bay leaves
- ⅓ cup fresh cilantro chopped
- 8 large eggs
- 2 ounces feta cheese crumbled
Instructions
- Heat oil in a 12-inch skillet over medium-high heat until shimmering (the oil should ripple and shimmer but not smoke). Add onions and bell peppers and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes.
- Add garlic, tomato paste, cumin, turmeric, 1½ teaspoons salt, ¼ teaspoon pepper, and cayenne. Cook, stirring frequently, until the tomato paste darkens and becomes fragrant, about 3 minutes.
- Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.
- Off heat, discard bay leaves and stir in ¼ cup of cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
- Remove skillet from heat. Using the back of a spoon, make 4 shallow indentations (about 2 inches / 5cm wide) in the surface of the sauce. Crack 2 eggs into each indentation and season the eggs with salt and pepper.
- Cover and cook over medium-low heat until the egg whites are just set and opaque but the yolks are still runny, 5 to 10 minutes. Check at 5 minutes — the whites should wobble slightly when the pan is gently shaken. Sprinkle with feta and remaining cilantro and serve immediately.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 24gProtein: 17gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 385mgSodium: 1597mgPotassium: 623mgFiber: 3gSugar: 8gVitamin A: 1927IUVitamin C: 178mgCalcium: 196mgIron: 6mg
We'd love to know if you enjoyed this recipeRate this Recipe !
