Shakshuka - Poached eggs with cheese

15 min

1 servings

This delicious Shakshuka recipe is a blend of peppers, onions, spices, and tomatoes that are stewed down and served cheese with poached eggs. Your guests and family will be blown away at just how delicious this traditional recipe is.

There are a few rival origin stories for the dish, with some claiming the dish to be of North African descent while others believe it comes from Yemen. What's for sure is that the dish has been adopted and adapted throughout the Mediterranean and beyond. With nearly every middle-eastern and mediterranean country putting their own spin on the dish.

Servings: 1

Ingredients

3 large eggs
½ medium onion (about 50-60 g or 1.8-2 oz)
1 medium bell pepper (any color, about 120-150 g or 4-5 oz)
2 medium tomatoes (about 200-250 g total or 7-9 oz)
150 ml tomato puree (5 fl oz or ⅔ cup)
1 clove garlic
Salt, to taste
1 tsp turmeric (ground)
1 tsp smoked paprika
Black pepper, to taste
½ tsp cumin (ground)

Cooking Instructions

Start by heating oil in a cast iron skillet. Add olive oil.

Add finely chopped onion, cook over low heat for 3 minutes and add finely chopped bell pepper.

When the onions are translucent and the peppers have softened, add garlic and sauté until fragrant.

Add finely chopped tomatoes. And then add tomato puree.

Now go ahead and add in all the spices. Stir to combine. Your kitchen should be smelling pretty awesome by now!

Eggs can be cooked in two ways: Once the sauce is hot, make 3 indentations in the sauce to add the eggs. Crack an egg in each indentation, then turn the heat down to low, cover and let it simmer for 4-5 minutes or until the eggs are no longer translucent and there is a film over the yolk. At this point if you poke the yolk with a fork, it should be runny. Cook longer if you don't like soft eggs.Or you can make a poached egg like in my recipe (Detailed recipe for poached eggs in the first comment)

Top this shakshuka with cheese and fresh herbs.

Chef's Note

Enjoy!