Shakshuka
A classic North African one-pan dish of spiced tomato sauce with perfectly poached eggs, ideal for breakfast, brunch or dinner.
Equipment
Ingredients
Main ingredients
onion (chopped)
1 piece
garlic (minced)
2 clove
red bell pepper (chopped)
1 piece
olive oil
2 tablespoon
paprika
2 teaspoon
cumin
2 teaspoon
ground coriander
2 teaspoon
cayenne pepper
0.25 teaspoon
chopped tomatoes (canned)
400 gram
tomato paste
2 tablespoon
salt
1 teaspoon
egg
5 piece
fresh parsley (chopped)
2 tablespoon
flaky salt
1 pinch
chili flakes
1 pinch
Instructions
Prepare vegetables
Finely chop the onion, red bell pepper, and garlic.
Sauté vegetables
Heat olive oil in a large, deep pan and cook the vegetables until soft and translucent. Avoid browning.
Add spices
Stir in paprika, cumin, coriander, and cayenne pepper; toast for 1-2 minutes.
Add tomatoes and simmer
Pour in chopped tomatoes, tomato paste, and salt. Season to taste and bring to a simmer.
Make wells and add eggs
Create 4-6 wells in the sauce and crack an egg into each.
Cook eggs
Cover and simmer gently until the egg whites are set and yolks are cooked to your liking.
Garnish and serve
Sprinkle with chopped parsley, flaky salt, and chili flakes.
Original recipe
Storage
Best eaten fresh; reheat with extra moisture to prevent drying.
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