Shakshuka – Poached eggs in spicy tomato sauce
Shakshuka - Poached eggs in spicy tomato sauce
This healthy and nutritious one pan Shakshuka recipe is a popular breakfast, brunch or dinner meal of eggs poached in spicy tomato sauce.
Recipe PDF
Ingredients
- 15 ml olive oil approximately 1 tablespoon
- 150 grams red bell pepper, chopped and deseeded approximately 1 large
- 15 ml harissa approximately 1 tablespoon
- 5 ml tomato paste approximately 1 teaspoon
- 2 cloves garlic, peeled and chopped
- 2.5 ml ground cumin approximately 1/2 teaspoon
- 400 grams tomatoes, chopped or grated approximately 3 medium
- 4 eggs, at room temperature
- 60 grams labneh
Instructions
- Heat the oil in a medium sized pan over high heat and add the chopped red bell pepper. Cook for 2-3 minutes until it is slightly charred.
- Reduce the heat to medium then add the harissa, tomato paste, chopped garlic and ground cumin to the peppers and cook for a further 5 minutes until the peppers are soft.
- Add the chopped tomatoes or grated tomato pulp to the peppers cook on a gentle simmer until most of the watery liquid is evaporated. This will take another 8-10 minutes.
- Reduce the heat to low then make indentations in the sauce with the back of a spoon to hold the eggs.
- Break an egg into a small bowl and pour each egg into it's own hollow.
- Simmer the eggs in the sauce until the egg whites are starting to become less opaque or see through but the yolks are still runny. At a low heat this will take 6-8 minutes.
- The eggs will continue to cook in the sauce so remove it from the heat before the egg whites and yolks are completely set.
- Leave for 5 minutes to settle and flavors to meld before serving with labneh and bread.
Notes
- I halved the original recipe to make Shakshuka for one or two people.
- I used 4 whole eggs instead of 2 eggs and 2 egg yolks as I had no need for unused egg whites.
Nutrition
Calories: 288kcalCarbohydrates: 17gProtein: 17gFat: 16gSaturated Fat: 3gCholesterol: 328mgSodium: 271mgPotassium: 871mgFiber: 4gSugar: 10gVitamin A: 4580IUVitamin C: 125.9mgCalcium: 125mgIron: 3.2mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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