Authentic Shakshuka with Eggs (Printable Version)
Poached eggs simmered in spiced tomato sauce with bell peppers, onions, and garlic for a vibrant meal.
# Ingredients Required:
→ Eggs
01 -
3 to 5 large eggs
→ Vegetables & Sauces
02 -
2 large roma tomatoes, finely chopped
03 -
120 ml tomato sauce
04 -
½ bell pepper, any color, diced small
05 -
1 medium yellow onion, finely chopped
06 -
5 garlic cloves, minced
07 -
Jalapeño, to taste, finely chopped
→ Oils & Spices
08 -
45 ml olive oil
09 -
½ teaspoon ground cumin
10 -
½ teaspoon ground coriander
11 -
¼ teaspoon freshly ground black pepper
12 -
Crushed red pepper flakes, to taste
13 -
Salt, to taste
# Guide to Cooking:
01 -
Place a pan over medium heat and pour in the olive oil. Allow it to warm until shimmering.
02 -
Add the finely chopped onion and diced bell pepper to the pan. Cook until translucent and softened, approximately 5 to 7 minutes.
03 -
Incorporate the minced garlic and jalapeño to the pan. Sauté for 1 to 2 minutes until aromatic.
04 -
Stir in the chopped roma tomatoes followed by the tomato sauce. Season with cumin, coriander, black pepper, crushed red pepper flakes, and salt. Mix thoroughly.
05 -
Cover the pan and reduce heat to low. Simmer gently until the tomatoes soften and the sauce thickens, approximately 10 to 15 minutes.
06 -
Create small wells in the sauce and crack the eggs into them. Cover and simmer on low until the eggs reach desired doneness, about 5 to 8 minutes.
07 -
Top with sliced avocado for added richness and texture before serving.
# Extra Suggestions:
01 -
For creamier eggs, cover the pan tightly and limit stirring once eggs are added.