I wish that the circumstances of a global pandemic wasn’t the reason that most of us are enjoying home cooking, but here we are.
I’ve been focusing on basics because you can do a lot with a few simple ingredients. I had some fresh eggs, tomatoes, garlic and parsley lying around, so I decided to whip up a one-pan shakshuka.
What is shakshuka?
Traditional shakshuka (shakshouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.
Since my husband is a little picky, I altered this dish for his tastes, and I have to say it was pretty wonderful.
Poaching the eggs in a flavorful tomato sauce makes eggs much better than eggs could ever be.
Also, this dish takes less than 15 minutes, and it’s hearty.
Grab some whole grain bread, and start dipping right into that rich yolk. Thank me once you’ve cleared your plate.Print
A delicious breakfast of poached eggs in tomato sauce.
- Begin by heating a pan over medium high heat.
- Add olive oil to your pan.
- In a blender, blend garlic, tomato and spices together. You want to leave some texture, so don’t blend it completely smooth.
- Add your sauce to your pan and let it cook until the sauce turns a deep orange/red color and thickens a little bit, about 5 minutes.
- Turn the stove down and let the sauce simmer on low heat, about 5 minutes.
- Crack your eggs directly into the pan.
- Cover with a lid and cook for for 5 more minutes (more if you’d like a harder/well done egg).
- Turn the heat off completely.
- Season the eggs with salt, pepper and finely chopped parsley.
- You can dip some great bread into this shakshuka, or feel free to eat it by the spoonful.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: breakfast, poached eggs, shakshuka