North African-Style Poached Eggs in Tomato Sauce (Shakshouka)

North African-Style Poached Eggs in Tomato Sauce (Shakshouka)

North African-Style Poached Eggs in Tomato Sauce (Shakshouka)

North African-Style Poached Eggs in Tomato Sauce (Shakshouka)

African Vibes Recipes
Shakshouka is a North African and Middle Eastern dish of poached eggs in a spicy, flavorful tomato sauce. Perfect for breakfast, brunch, or even dinner, it's served with crusty bread to mop up the rich, savory sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5

Ingredients
  

Instructions
 

Prepare the Aromatics:

  • Heat olive oil in a large cast-iron skillet over medium heat.
    Add minced garlic and diced onions, cooking until the onions are translucent and garlic is lightly browned.

Add Spices:

  • Stir in salt, pepper, turmeric, paprika, cumin, and harissa paste.
    Cook for about 1 minute until the spices become fragrant.

Cook the Tomato Sauce:

  • Add the diced tomatoes and tomato paste to the skillet.
    Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. The sauce is ready when pressing it with a spoon leaves an indent that holds its shape.

Poach the Eggs:

  • Using the back of a large spoon, create 5 indents in the sauce, ensuring the sauce’s “walls” are tall enough to hold an egg.
    Crack an egg into each indent. Cook over low heat for 15-20 minutes until the eggs reach your desired doneness. Cover the skillet with a large lid to speed up the process.

Garnish and Serve:

  • Sprinkle the shakshouka with chopped parsley.
    Serve immediately with crusty bread for dipping.

Video

Notes

Recipe Tips

  • Egg Doneness: Adjust cooking time to achieve your preferred egg doneness. Runny yolks take about 15 minutes, while firmer yolks may take up to 20 minutes.
  • Spice Level: For a milder shakshouka, reduce the amount of harissa paste.
  • Make-Ahead Option: Prepare the sauce in advance and reheat it before adding the eggs.
Keyword Shakshuka
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