Shakshuka – poached eggs in tomato sauce
Course: breakfast, vegetarianDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesTotal time
35
minutesShakshuka is traditionally served straight from the pan at the table, so everyone can dig in
Ingredients
4 egg
1 medium chopped onion
1 crushed garlic
1 Tbsp tomato paste
3 big tomatoes
1/2 tsp smoked paprika
1 tsp harissa
salt
black pepper
1 tsp sugar
1 Tbsp fresh chopped parsley
1 Tbsp olive oil
Steps
- Chop the tomatoes into cubes and set aside.
Heat olive oil in a large nonstick skillet over medium heat.
Add onions and garlic.
Season with a pinch of salt, sugar and sauté for 5 minutes (until the onion translucent)
- Add the tomato paste and smoked paprika. Stir constantly for 1 minute to prevent burning.
Add the fresh chopped tomatoes, season with salt and pepper.
Turn the heat to a medium-low and cover the pan.
Let it cook for about 10-15 minutes and stir occasionally.
- Sprinkle the harissa powder and stir for 1 minute.
Crack the eggs over the tomato mixture.
Cover the pan and simmer for 3-5 minutes, or until the egg white are cooked.
- Sprinkle with fresh chopped parsley and serve immediately.
