Shakshuka (Middle Eastern Poached or Baked Eggs)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
2 - 3 people
-
Calories
354 kcal
-
Course
Breakfast
-
Cuisine
Middle Eastern, Israeli, North African
Shakshuka (Middle Eastern Poached or Baked Eggs)
Description
Shakshuka combines olive oil sautéed garlic, onion, and red capsicum with fresh diced tomato and canned crushed tomatoes enriched by tomato paste and chicken broth. This base is seasoned with ground paprika, cumin, black pepper, cayenne, and salt, simmered until thickened to a sauce that remains moist enough to poach eggs.
Eggs are cracked into indentations in the simmering sauce, given a brief initial cook on the stove, then transferred to the oven to bake until the whites are set and yolks remain runny—or cooked on the stovetop by covering with a lid. Parsley or coriander is sprinkled on top, and the dish is traditionally served with pita or crusty bread to dip into the sauce.
The recipe notes the timing needed to achieve perfectly cooked eggs, the sauce’s adaptability with varied vegetables or beans, and the serving size. This versatile, warming dish offers a satisfying balance of tangy tomato flavor, gently spiced warmth, and tender poached eggs suitable for breakfast or any meal.
Ingredients
- 2 tbsp olive oil
- 1 red onion peeled, halved and sliced, small
- 1 garlic minced, clove
- 1 red capsicum halved lengthways and sliced into 0.5cm/1/4” strips, small, aka bell pepper
- 1 tomato , diced
- 400 g / 14 oz crushed tomatoes canned
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken broth or vegetable broth or water
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper or other hot spice, adjust to taste
- 1/4 tsp cayenne pepper or other hot spice, adjust to taste
- 1/2 tsp salt
- 4 eggs egg up to 6 eggs ok
- 2 tbsp parsley roughly chopped, fresh, or coriander/cilantro
- pita bread or crusty bread, to serve
Instructions
- Preheat oven to 180C/350F (if intending to bake them).
- Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
- Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
- Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
- Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
- Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
- Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
- Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.
Notes
- Cooking eggs in the sauce for 1 minute before baking allows the whites to set without overcooking yolks.
- Variations include using different vegetables like zucchini, eggplant, or adding beans, olives, or antipasto ingredients for flavor shifts.
- The recipe as written serves two generously but can be expanded to three servings with more eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 people
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
