Shakshuka
Poached eggs in tomato sauce
Servings: 2
Adjust servings here:
Equipment
- frying pan
- lid
- small bowl for eggs
Ingredients
- 1 can tomatoes diced (small can)
- 2 tbsp tomato paste
- 1 onion
- 1 red bell pepper
- 70 grams feta cheese
- 1 clove garlic
- 4 eggs
- 2 tbsp olive oil
- ¼ tsp cumin
- ¼ tsp smoked paprika powder or use cayenne powder
- a bit tsp salt
- a bit pepper
- a few chilli flakes
- a few leaves coriander aka cilantro
OPTIONAL
- ½ can chickpeas
SERVE WITH
- bread or rice
Instructions
- Cut the vegetables; chop the bell pepper in dices, chop the onion in dices and grate or chop the garlic.
- Heat up a frying pan over medium heat.
- Sauté the onion and the garlic.
- Add the bell pepper and fry a few minutes on low-medium heat.
- Add the tomato paste and the canned tomatoes. Add chilli flakes, pepper, cumin, smoked paprika powder and salt. Mix all ingredients and simmer for 20-25 on low-medium heat. Add a lid to the pan.
- OPTIONAL; add chickpeas to the tomato sauce.
- Break an egg in a small bowl. Make with a spoon or spatula small wells in the tomato sauce. Gently slide the egg into the well. Make sure to add the eggs one by one.
- Add coriander leaves and add the lid on top. Let the eggs steam on medium-high heat for 5 to 7 minutes for soft eggs, or for 8 to 11 minutes for medium boiled eggs or for 11 to 13 minutes for hard boiled eggs.
- Crumble the feta cheese in a bowl by pressing the feta between your fingertips.
- Add the cheese right before serving. Serve with your favourite bread or serve with rice.
Notes
I steamed the eggs for 8 minutes.