Serves 14
45 min
Shakshuka
Recipe GLPR671933f8cfd2c5
A classic Middle Eastern and North African dish featuring a fragrant, spiced tomato sauce with eggs poached directly in the sauce. This vegetarian main course is perfect for breakfast, lunch, or dinner and serves a crowd with minimal effort.
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Ingredients
5 (14.5 oz) cans diced tomatoes
2 tablespoons double strength tomato paste
3 cloves garlic, crushed
2 teaspoons harissa
Salt and pepper to taste
2 tablespoons olive oil
1½ dozen eggs
Fresh Italian parsley, chopped
Directions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add crushed garlic and cook for about 1 minute until fragrant, stirring frequently to prevent burning.
Stir in harissa and tomato paste, cooking for 2 minutes while stirring constantly to combine the spices evenly.
Add all the diced tomatoes with their juices to the pan, stirring well to combine all ingredients.
Bring the sauce to a gentle simmer and cook uncovered for about 15 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Create shallow wells or depressions in the sauce by gently pushing it aside with the back of a spoon.
Crack eggs directly into the wells, spacing them evenly around the pan. You may need to work in batches depending on pan size.
Cover the skillet with a lid or foil and simmer over medium-low heat for 8-12 minutes until the egg whites are set and opaque while the yolks remain at your desired doneness. Eggs will reach a safe internal temperature of 160F when the whites are fully set.
Garnish with fresh chopped Italian parsley and serve immediately in the same pan with crusty bread or pita on the side.
