Serves 4
40 min
Shakshuka: Eggs Poached in Spiced Tomato Sauce
Recipe GLPRe34201126a0c00
A vibrant Mediterranean dish where eggs are gently poached in a rich, aromatic tomato sauce infused with cumin, garlic, and oregano. The sauce simmers until it reaches the perfect consistency, then eggs are nestled into the sauce and cooked until the whites are set while the yolks remain runny. Perfect for brunch or a light dinner, served warm straight from the skillet.
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Ingredients
3 tbsp Vegetable oil
½ medium Onion, chopped
2 cloves Garlic cloves, sliced
1 can (14.5 oz) Canned diced tomatoes
1 tsp Ground cumin
1 tsp Dried oregano
4 tbsp Tomato paste
½ tsp Garlic powder
Salt, to taste
Black pepper, to taste
5 large Eggs
½ tsp Red chili flakes (optional)
Directions
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the sliced garlic to the skillet and cook for about 10 seconds, stirring constantly to prevent browning.
Pour in the canned diced tomatoes along with their juice. Add the ground cumin, dried oregano, and garlic powder. Stir well to combine all ingredients evenly.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer.
Stir in the tomato paste and mix thoroughly until fully combined with the sauce. Taste the sauce and season with salt and black pepper to your preference. If desired, add red chili flakes for extra heat.
Using the back of a spoon, create 5 small wells in the tomato sauce, spacing them around the skillet. Carefully crack one egg into each well.
Cover the skillet with a lid and cook on low heat for approximately 15–20 minutes. The shakshuka is done when the egg whites are set and opaque, while the yolks remain soft (internal temperature 160°F for fully cooked yolks). Check at 15 minutes; if the sauce appears too thin, leave the lid off for the remaining 5 minutes to allow excess liquid to evaporate.
Remove from heat and serve the shakshuka directly in the skillet or transfer to serving plates, ensuring each portion includes one egg and plenty of sauce.
