Shakshuka, the hearty poached eggs in tomato sauce dish that serves for a great brunch, or even for dinner dish. One of the great things about shakshuka is how versatile it is. You can add whatever you’d like into the pan, making it a one-skillet recipe.
The base of any shakshuka is onion, red peppers, chilis, tomato sauce and tomatoes, cumin, cayenne, paprika, and of course eggs. For ours, we added garlic, ginger, mushrooms, and feta cheese.
This recipe serves two.
- 1/2 onion
- 1/2 red bell pepper (large)
- 2 cloves of garlic
- 1 chili
- 1 slice of ginger
- 2 tomatoes (medium)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne
- 1 can tomatoes (whole, peeled)
- 2 eggs
- 50 g feta
- vegetable oil for frying
- parsley for serving
Finely dice onion, garlic, chill, ginger. Cut bell pepper and mushroom into strips. Dice tomatoes.
Heat oil in pan over medium heat. Add onion, garlic, chill, ginger, bell pepper, mushroom, sauté until soft. Then add paprika, cumin, and cayenne.
Add diced tomatoes and canned tomatoes. Crush with spoon. Add salt and pepper.
Cook over medium heat for approximately 20 minutes.
Preheat oven to 375F.
Crack eggs into pan and crumble feta on top.
Transfer to oven to bake for approximately 8 minutes, until eggs have set.
Remove and garnish.