Shakshuka (Poached Eggs in Tomato Sauce)
Rated 4.0 stars by 2 users
Category
Main
Cuisine
Middle Eastern
Servings
2
Prep Time
7 minutes
Cook Time
25 minutes
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, mince1 medium red pepper, diced
-
1 teaspoon Gathering Place cumin powder
-
1 teaspoon Gathering Place chili flakes
-
1 teaspoon Gathering Place sea salt
-
⅛ teaspoon Gathering Place black pepper
-
1 tsp Gathering Place parsley
- 10 -12 fresh chopped tomatoes (or 1 can of whole or diced tomatoes)
- ½ cup water
- 6 eggs
- ½ cup feta cheese, crumbled
- 2 cups spinach or kale, chopped
Directions
Heat oil in skillet over medium high heat.
Add onions, garlic, red pepper, cumin and chili flakes and cook until golden approx. 5 minutes.
Add salt, pepper, water and tomatoes. If using canned whole tomatoes, crush them with your hands before adding. If adding spinach or kale, throw it in now.
Reduce heat to medium and simmer until slightly thickened. Press a large spoon into the sauce to make an indentation for the eggs.
Crack the eggs, one at a time, directly over the tomato mixture, spacing them evenly over the sauce. Place 5 eggs around the outer edge and 1 in the center.
Sprinkle the feta and parsley over the top. Cover the pan.
Allow mixture to simmer for 10–13 minutes, or until the eggs are cooked the way you like.
Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.