Chicken & Eggs · Middle Eastern
Shakshuka (Eggs Poached in Spiced Tomato Sauce)
Shakshuka is a North African and Middle Eastern favorite: eggs gently poached in a spiced tomato and pepper sauce, served straight from the pan with bread. Organic eggs with rich, golden yolks are the star, and a little Spanish chorizo adds smoky depth if you like.
- Prep10 min
- Cook25 min
- Total35 min
- Servings4
Ingredients
- 6 organic eggs $90
- 1 link organic Spanish chorizo, diced (optional) $315
- 2 tbsp olive oil
- 1 onion and 1 red bell pepper, chopped
- 3 garlic cloves, sliced
- 1 tsp cumin, 1 tsp sweet paprika, pinch of chile flakes
- 800 g canned crushed tomatoes (or 6 ripe tomatoes, chopped)
- Salt, pepper, chopped parsley or cilantro, crumbled feta
- Crusty bread or warm pita, to serve
Instructions
- Heat the oil in a large skillet. If using chorizo, fry it 3 minutes until it releases its red oil.
- Add the onion and pepper and cook 8 minutes until soft. Stir in the garlic and spices and cook 1 minute.
- Add the tomatoes, season with salt and pepper and simmer 10 minutes, until thickened.
- Make 6 wells in the sauce and crack an egg into each.
- Cover and cook over low heat 5 to 8 minutes, until the whites are set and the yolks still runny.
- Scatter with herbs and feta and serve from the pan with bread.
Tips
- Crack each egg into a small cup first, then slide it in.
- Take it off the heat while the yolks still wobble; they keep cooking.
