Shakshouka (Poached Eggs in Spicy Tomato Sauce)
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Total Time
45 mins
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Course
Main Course, Breakfast
Shakshouka (Poached Eggs in Spicy Tomato Sauce)
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Shakshuka, meaning “all mixed up” in hebrew, is a traditional middle-eastern breakfast of eggs poached in a richly spiced tomato sauce. Itʼs a one-dish wonder of a dinner: quick to prepare and satisfying from the inside out.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 Anaheim peppers seeded and chopped
- 1 jalapeno pepper seeded and finely chopped
- 1 ounce can diced tomatoes
- ½ cup vegetable broth
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, freshly ground
- 6-8 egg
- 2 tablespoons parsley chopped, fresh
- ¼ cup feta cheese for topping, crumbled
- pita bread for serving, fresh
Instructions
- In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
- Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
- Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).
- Sprinkle with parsley and feta cheese and serve with warm pita bread.
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