Shakshuka (Poached Eggs in Tomato Sauce)
By Gathering Place
Shakshuka (Poached Eggs in Tomato Sauce)
- Author
- Gathering Place
- Prep Time
- 7 minutes
- Cook Time
- 25 minutes
- Servings
- 2
- Category
Main
- Cuisine
Middle Eastern
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.