Shakshuka
Eggs poached in a tomato and pepper sauce, all in one pan.
- Servings
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total time
- 35 min
- Difficulty
- Easy
- Cuisine
- Israeli
VegetarianBreakfastOne pot
Ingredients
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- 6 pc eggs
- 700 g chopped tomatoes
- 1 pc red pepper — diced
- 2 pc garlic cloves — crushed
- 1 tsp paprika
- 2 tbsp olive oil
- 3 tbsp parsley — chopped
- salt — to taste
Method
- Cook the pepper in the olive oil over medium heat for 8 minutes, until softened.
- Add the garlic and paprika and stir for 30 seconds.
- Add the tomatoes and a pinch of salt. Cook for 12–15 minutes, until the sauce thickens and is no longer watery.
- Make wells in the sauce with a spoon and break an egg into each one.
- Cover and cook for 5–7 minutes, until the whites are set and the yolks still soft. For firm yolks, give it a few minutes more.
- Scatter over the chopped parsley and serve straight from the pan.
Before you cook
- The yolks are left soft. If you are serving someone who should avoid undercooked egg, cover the pan and cook until both the white and the yolk are firm.