Shakshuka

shakshuka

A delicious combination of simmering tomatoes, onions, garlic, and poached eggs.

YIELD

4 Servings

TOTAL TIME

40 minutes

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Red bell pepper, seeded and diced 

150 g 

 1 pepper

Yellow onion, diced 

100 g

1 onion

Garlic, minced 

12 g 

4 cloves

Paprika, smoked

4 g

2 tsp

Cumin, ground

2 g

1 tsp

Chilli powder

1 g

¼ tsp

Whole tomatoes, peeled & canned 

800 g / 28 oz

1 can

Salt

To taste

-

Black pepper, freshly ground

To taste

-

Feta cheese, crumbled

120 g / 4 oz

1 cup

Eggs

270 g

6 large eggs

Parsley, chopped 

For garnish

-

METHOD

  1. In a large pan, heat olive oil on medium heat. Add red bell pepper and yellow onion and cook until onion becomes translucent, about 5 minutes. 
  2. Add garlic, paprika, cumin, chilli powder and cook for an additional minute.
  3. Pour the tomatoes and juices into pan. Break down the tomatoes using a large spoon. Season with salt and black pepper and simmer for about 10 minutes.
  4. Stir in feta cheese. Using your spoon, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 to 8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped parsley and serve. 

NOTES

  • Serve with pita bread and/or avocados if desired
  • Garnish with extra feta cheese if desired 
  • Add a dash or two of cayenne pepper if you want it spicier