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Shakshuka – poached eggs in tomato sauce

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Ingredients

Adjust Servings:
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

Shakshuka – poached eggs in tomato sauce

Features:
  • spicy

Shakshuka is traditionally served straight from the pan at the table, so everyone can dig in

  • 30 mins
  • Serves 2
  • Easy

Ingredients

Directions

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Shakshuka

is believed to have originated in Tunisia and now is popular among many ethnic groups of the Middle-East and North-Africa. The eggs are delicately poached in smoky, spicy tomato sauce and the taste just amazing.

I’m falling in love with Shashuka, at least once a week i made for breakfast. But of course this recipe works just as well for lunch or dinner. Making this dish is very personal preference, you can cook the eggs very well-done or maybe you just prefer to have runny yolk. You can also adjust the spiciness and the sweetness of the sauce. In this recipe i used harissa but if you don’t have it, then you can substitute with some cumin, coriander and chili powder.

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Steps

1
Done

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)

2
Done

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.

3
Done

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.

4
Done

Sprinkle with fresh chopped parsley and serve immediately.

Stephanie

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