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Shakshuka North-African Poached Eggs

The Full Scoop on Shakshuka: North-African Poached Eggs

If you’re looking for a fresh, flavorful dish to add to your repertoire of recipes, look no further. Shakshuka is a traditional North African dish that has gained popularity in recent years. Learn why it’s become so popular and how to create the perfect shakshuka dish.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Main Course
Cuisine Middle Eastern, North-African
Servings 4
Calories 250 kcal

Equipment

1 cast iron skillet

Ingredients
  

  • 3 tbsp Olive oil ( you can add more for drizzling)
  • 1 pc Medium Onion thinly sliced
  • 1 pc Large Red Capscicum finely sliced or diced
  • 1 pc Large Yellow Capsicum finely sliced or diced
  • 1 tsp paprika
  • 3 pcs Roma tomatoes peeled then sliced into tiny pieces plus juices
  • 1 tsp Chili powder smoked
  • 1/3 cup white wine or vegetable stock
  • 4 pcs garlic cloves coarsely chopped
  • 1 tsp cumin
  • 1 tsp Sugar
  • 3/4 tsp Salt
  • pinch White Pepper Freshly ground
  • handful cilantro and parsely, or a mix chopped
  • 1/2 tsp chili flakes
  • 4-6 pcs Organic Eggs

Instructions
 

  • Begin with the cooking part, grab a skillet and heat some olive oil over medium heat. Keep stirring till the onions soften, for about 5-6 minutes.
  • Add garlic and keep on stirring. Let it cook for about 30 seconds, till the garlic becomes tender and fragrant. Garlic has always been the main ingredient in all aromatic dishes. What can I say? It tastes so good and we always crave more!
  • Now you can add the sliced peppers and reduce the heat to low-medium flame. Simmer the mix well and wait for the peppers to cook until they are softened and visibly charred. It will take nearly 5-7 minutes.
  • Combine all of the spices, sugar, and salt and stir them. Then add paprika and cumin for the perfect seasoning.
  • Add the tomatoes and vegetable stock (or white wine) right away and mix them well. Reduce the flame to low for about 10 minutes to let the sauce reduce to get that rich and creamy consistency as per your liking.
  • Now, use a large spoon to form a well near the skillet's edge and crack the egg into it. Pour a small amount of sauce over the egg white's borders to partially submerge and confine it. Do it in such a way leaving the yolk exposed. Do it with all the remaining eggs.
    Season eggs with a pinch of salt, ground pepper, and chilli flakes and simmer for 5 to 8 minutes, or till the whites are barely set and the yolks are still runny.
  • Remove from the skillet and sprinkle with parsely or coriander for the garnishing.
  • Your delicious Shakshuka is ready to be served. You can pair it with the crusty butter toasted bread, and enjoy the lip-smacking meal.

Nutrition

Calories: 250kcalCarbohydrates: 17.7gProtein: 12.1gSaturated Fat: 3.4gCholesterol: 297mgSodium: 553.9mgPotassium: 615.7mgFiber: 3gSugar: 10.5gVitamin A: 1300IUVitamin C: 45mgCalcium: 79.4mgIron: 1.6mg
Keyword eggs in tomato sauce, north african poached eggs, shakshuka, shakshuka recipe
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