Shakshuka (Middle Eastern Poached or Baked Eggs)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.98 out of 5 stars
(44)
Ingredients
2 servings
- 2 tbsp olive oil
- 1 small red onion (, peeled, halved and sliced)
- 1 garlic clove (, minced)
- 1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips)
- 1 tomato (, diced)
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
- 1 tsp EACH paprika and cumin
- 1/4 tsp EACH black pepper and cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
- 4 eggs eggs (up to 6 eggs ok)
- 2 tbsp fresh parsley or coriander / cilantro (, roughly chopped)
- Pita or crusty bread, to serve
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Preparation
Step 1
Preheat oven to 180C/350F (if intending to bake them).
Step 2
Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
Step 3
Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
Step 4
Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
Step 5
Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
Step 6
Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
Step 7
Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
Step 8
Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.
Step 9
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