Egyptian Shakshuka | Poached Eggs in Tomato Sauce

Egyptian Shakshuka | Poached Eggs in Tomato Sauce

Egyptian shakshuka is a flavorful and hearty dish made with poached eggs in a spiced tomato sauce. It’s a comforting blend of onions, garlic, bell peppers, and warm spices like cumin and coriander. Often enjoyed for breakfast, shakshuka is served with warm pita bread to soak up the rich, savory sauce. This dish is not only delicious but also versatile, making it a perfect addition to any meal.

---

Ingredients

(Seasonings should be added to taste.)

• olive oil

• 1 yellow onion, diced

• 6 garlic cloves, minced

• 1 red bell pepper, diced

• 2 jalapeños, diced (optional for heat)

• ground coriander

• ground cumin

• 1 tablespoon tomato paste

• 2 tomatoes, diced

• 1 cup water

• oregano leaves

• paprika

• sea salt

• black pepper

• white pepper

• 6 eggs

• fresh parsley, chopped for garnish

---

Instructions

Preparing the Shakshuka Base

Start by heating olive oil in a skillet over medium heat. Add diced onions and minced garlic, frying them until they become fragrant and slightly golden. Once the onions and garlic are fragrant, add diced red bell peppers and sliced jalapeños (if you're using them for a bit of heat). Stir well to combine. Next, season the vegetables with ground coriander and ground cumin. The ground cumin is an essential spice in shakshuka, contributing a deep, earthy flavor that makes this dish unique.

Adding the Tomato Sauce

Once the vegetables have softened, add tomato paste, diced tomatoes, and water to the skillet. Season the sauce with oregano leaves, paprika, sea salt, black pepper, and white pepper. Stir the mixture and bring it to a simmer. Allow the sauce to cook for a few minutes, so the flavors meld together, creating a rich, flavorful base.

Cooking the Eggs

Once the sauce is simmering, use a spoon to create little craters in the sauce. Crack one egg into each crater, being careful not to break the yolks. Cover the skillet with a lid and cook for 4-5 minutes, or until the eggs are cooked to your desired texture. For runny yolks, aim for less time; for firmer yolks, let it cook a bit longer.

Final Seasoning and Garnishing

Season the eggs with a pinch of sea salt, black pepper, and white pepper. Garnish the shakshuka with freshly chopped parsley to add color and freshness.

Serving the Shakshuka

Serve the shakshuka hot with warm pita bread or crispy pita chips on the side. It's a perfect, hearty dish to enjoy for breakfast or any time of the day!