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- Shakshuka with Eggs in Tomato Sauce
Shakshuka with Eggs in Tomato Sauce
Ingredients
Step by step process
Tomato base
- 1
Finely chop the onion, dice the red pepper and tomatoes into small cubes, and mince the garlic as finely as possible.
- 2
In a larger pan, heat the olive oil, add the onion and pepper, and sauté them over medium heat for about 6 minutes until softened.
- 3
Stir in the garlic, sweet paprika, cumin, and optionally some hot paprika, briefly let everything release its aroma, and then add the tomatoes.
TIP:Briefly sauteing tomato paste and dry spices in fat enhances both their flavor and aroma. The tomato paste loses its raw acidity, and the spices bloom more fully. Just a few dozen seconds is enough - just don't let the mixture burn.
- 4
Season the sauce with salt and pepper and cook it uncovered for 10 to 12 minutes until it thickens and the excess liquid evaporates.
TIP:Simmer the sauce uncovered so the excess water can evaporate and the flavor becomes more concentrated. Stir only occasionally and watch the consistency: it is ready when it is thicker, coats the spoon, and no free liquid separates from it.
Eggs
- 5
In the thick sauce, make eight shallow wells with a spoon, carefully crack one egg into each, and cover the pan with a lid.
- 6
Let the eggs cook over low heat for 5 to 7 minutes, so the whites set and the yolks remain slightly runny.
Serving
- 7
Remove the finished shakshuka from the heat, season it to taste with more salt, sprinkle with chopped flat-leaf parsley, and optionally crumble feta on top.
- 8
Serve immediately straight from the pan to keep the yolks creamy and the sauce hot.
More tips:
If the sauce is too thin before adding the eggs, let it reduce for a few more minutes. otherwise, the eggs will spread in the pan.
Add the feta only after removing from the heat, so it stays salty and slightly creamy instead of completely melting.
Topic: Moroccan Cuisine
