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Shakshuka (Poached Eggs in Tomato Sauce)

By February 27, 2019 No Comments

Free Range Farm Eggs



  1. Heat oil in skillet over medium high heat.
  2. Add onions, garlic, red pepper, cumin and chili flakes and cook until golden approx. 5 minutes.
  3. 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.
  4. Reduce heat to medium and simmer until slightly thickened. Press a large spoon into the sauce to make an indentation for the eggs.
  5. 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.
  6. Sprinkle the feta and parsley over the top. Cover the pan.
  7. Allow mixture to simmer for 10-13 minutes, or until the eggs are cooked the way you like.
  8. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

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