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Shakshouka Poached Eggs in Spicy Tomato Sauce

Shakshouka Poached Eggs in Spicy Tomato Sauce - Treat Indulgently

Imagine waking up to the aroma of spices wafting through your kitchen, the sun shining through the window, and the world outside slowly coming to life. You’re about to create shakshouka, a tantalizing dish of poached eggs nestled in a spicy tomato sauce. Originating from North Africa and popularized in the Middle East, shakshouka has transformed breakfast tables around the globe. But it’s not just a breakfast dish; it stands proudly as a versatile meal suitable for lunch, dinner, or whenever your taste buds crave something extraordinary.
In this post, you’ll learn everything there is to know about shakshouka, including why it has captured the hearts—and stomachs—of food lovers worldwide.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Breakfast
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil: For sautéing and adding rich flavor.
  • 2 garlic cloves, minced: Garlic brings an aromatic punch to the dish.
  • 1 large yellow onion, diced: Adds sweetness and depth.
  • 2 green bell peppers, diced: These add a crunch and mild flavor that complement the sauce.
  • 6 medium ripe tomatoes, roughly chopped about 6 cups
  • 1/2 cup pure tomato sauce: For extra flavor and texture.
  • 1 teaspoon ground coriander: Adds a citrusy, herbal note.
  • 1 teaspoon sweet paprika: This enhances sweetness and color.
  • 1/2 teaspoon ground cumin: A warm spice that lends a smoky essence.
  • Pinch of crushed red pepper flakes optional
  • Salt and freshly ground black pepper: To taste.
  • 1 teaspoon smoked paprika optional
  • 6 large eggs: The star of the dish, poached to perfection.
  • 1/4 cup chopped fresh flat-leaf parsley: For garnish and freshness.
  • 1/4 cup chopped fresh mint leaves: Adds an unexpected yet delightful touch.

Method
 

Step 1: Heat the Oil
  1. In a large skillet, heat the olive oil over medium heat. Swirl it around to coat the pan evenly. You want this oil to sizzle, but be careful—don’t let it smoke.
Step 2: Sauté the Aromatics
  1. Add the diced onion and green bell peppers to the skillet. Cook for about 5 to 7 minutes or until the vegetables are softened. You want them to turn a lovely golden hue. Stir in the minced garlic and cook for another minute. Your kitchen will start to smell fantastic!
Step 3: Add the Tomates
  1. Now it’s time to add the chopped tomatoes and tomato sauce. Stir everything together and let it simmer. Season with salt, pepper, paprika, cumin, and coriander. This is where the magic begins. Let it cook for about 10-15 minutes until the sauce thickens. Stir occasionally to ensure nothing sticks to the bottom of the pan.
Step 4: Poach the Eggs
  1. Using the back of a spoon, create small wells in the sauce, gently cracking an egg into each space. Cover the skillet and let it cook for about 5-8 minutes, depending on how runny you like your yolks.
Step 5: Garnish and Serve
  1. Once the eggs are poached to your liking, sprinkle fresh parsley and mint over the top. Serve hot with your preferred accompaniments.

Notes

  • Use Fresh Tomatoes: They offer a sweeter, more vibrant base. However, canned tomatoes work well if fresh ones are unavailable.
  • Spice It Up: Adjust the level of spice according to your preference. You can always add more crushed red pepper flakes if you’re feeling adventurous.
  • Egg Cooking Time: Covering the skillet will trap steam and help the eggs cook evenly. If you prefer firmer whites, cook them a bit longer but keep the yolk runny.
  • Play with Herbs: In addition to parsley and mint, try adding cilantro, dill, or basil to enhance the dish further.
  • Make It Vegan: Substitute eggs with firm tofu.