Shakshuka Poached Eggs in Spicy Tomato Sauce
why make this recipe
Shakshuka is a delightful dish that combines poached eggs with a spicy tomato sauce. This recipe is not only flavorful but also healthy and easy to prepare. It makes for a great breakfast, brunch, or even dinner option. With its rich flavors and colorful ingredients, shakshuka can brighten up any meal. Plus, it’s a one-pan dish, which means less cleanup for you!
how to make Shakshuka Poached Eggs in Spicy Tomato Sauce
Ingredients :
- 2 tablespoons extra-virgin olive oil
- 2 small yellow onions or 1 medium, peeled and diced
- 3 cloves garlic, peeled and roughly chopped
- 1 bell pepper (red, orange or yellow), diced
- 3/4 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1 teaspoon sugar
- 1 28-oz can diced tomatoes, with juices
- 2 cups finely chopped greens (such as Swiss chard, kale, or spinach)
- 1/2 cup heavy cream
- 3 ounces feta cheese, crumbled
- 6 eggs
- Handful chopped cilantro
Directions :
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onions, chopped garlic, and diced bell pepper. Cook for about 8 minutes until soft.
- Mix in the smoked paprika, cumin, coriander, red pepper flakes, 1 1/4 teaspoons of salt, sugar, and the diced tomatoes. Cook for about 10 minutes until the sauce thickens slightly.
- Stir in the chopped greens and heavy cream. Cook until the greens are soft and wilted, for about 10 minutes.
- Preheat the broiler on high. Make 6 wells in the sauce, and crack an egg into each well. Sprinkle the eggs with the remaining salt and the crumbled feta cheese.
- Cook on low heat for 5-7 minutes, then broil until the eggs are cooked to your liking.
- Finally, sprinkle with chopped cilantro and serve hot.
how to serve Shakshuka Poached Eggs in Spicy Tomato Sauce
Shakshuka is best enjoyed straight from the skillet while it’s warm. You can serve it on its own or with crusty bread or pita on the side, which is perfect for dipping into the spicy sauce. Adding a simple salad can complement the meal nicely as well.
how to store Shakshuka Poached Eggs in Spicy Tomato Sauce
If you have leftovers, you can store shakshuka in an airtight container in the refrigerator for up to three days. However, it’s best to store the eggs separately if possible, as they can become overcooked when reheated. Just reheat the sauce and add fresh or quickly cooked eggs before serving.
tips to make Shakshuka Poached Eggs in Spicy Tomato Sauce
- Use fresh ingredients for the best flavor, especially the vegetables and herbs.
- You can adjust the spices according to your heat preference. If you like it spicier, add more red pepper flakes.
- Feel free to substitute the greens based on what you have available.
- Ensure the skillet is heat-safe for using under the broiler.
variation
You can add other ingredients such as cooked sausage, diced potatoes, or more varieties of vegetables to enhance the dish. For a dairy-free version, substitute the heavy cream and feta cheese with coconut milk or omit them entirely.
FAQs
1. Can I make shakshuka ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge. Just add the eggs and cook when you’re ready to eat.
2. What can I serve with shakshuka?
Shakshuka pairs well with crusty bread, pita, or a simple side salad to balance out the meal.
3. How can I adjust the spiciness of the dish?
You can increase or decrease the amount of crushed red pepper flakes or add fresh chili peppers to suit your taste.
Shakshuka Poached Eggs in Spicy Tomato Sauce
Ingredients
Method
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onions, chopped garlic, and diced bell pepper. Cook for about 8 minutes until soft.
- Mix in the smoked paprika, cumin, coriander, red pepper flakes, 1 1/4 teaspoons of salt, sugar, and the diced tomatoes. Cook for about 10 minutes until the sauce thickens slightly.
- Stir in the chopped greens and heavy cream. Cook until the greens are soft and wilted, for about 10 minutes.
- Preheat the broiler on high. Make 6 wells in the sauce, and crack an egg into each well. Sprinkle the eggs with the remaining salt and the crumbled feta cheese.
- Cook on low heat for 5-7 minutes, then broil until the eggs are cooked to your liking.
- Finally, sprinkle with chopped cilantro and serve hot.