Shakshuka (Middle Eastern Poached or Baked Eggs)
By Nagi · recipetineats.com
30 minServes 2–3
A Middle Eastern skillet of spiced tomato sauce with poached eggs, baked or steamed until the whites set and yolks stay runny.
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| prepPreheat oven to 350°F / 180°C (if baking) | ||||||||
| 2 tbsp olive oil | Heat oil, cook onion & garlic 2 min | Add capsicum, cook 1 min | Add fresh tomato, cook 2 min until broken down | Add canned tomatoes, paste, broth & spices, mix well | Simmer 5 min until thickened & saucy | Make indentations, crack eggs into sauce | Bake 350°F / 180°C, 7–12 min until whites set, yolks runny | Scatter with parsley, serve with bread |
| 1 small red onion, peeled, halved and sliced | ||||||||
| 1 garlic clove, minced | ||||||||
| 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5 cm strips | ||||||||
| 1 tomato, diced | ||||||||
| 400 g can crushed tomatoes | ||||||||
| 1 tbsp tomato paste | ||||||||
| 125 ml chicken or vegetable broth (or water) | ||||||||
| 1 tsp paprika | ||||||||
| 1 tsp cumin | ||||||||
| 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp cayenne pepper (or other hot spice, adjust to taste) | ||||||||
| 4 eggs (up to 6 eggs ok) | ||||||||
| 2 tbsp fresh parsley or coriander / cilantro, roughly chopped | ||||||||
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