Shakshuka with Eggs in Tomato Sauce

Name: Shakshuka with Eggs in Tomato Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 2 tablespoons olive oil; 1 pc onion; 1 pc red bell pepper; 3 cloves garlic; 800 g tomatoes; 2 teaspoons sweet paprika; 1 teaspoon cumin; 0.5 teaspoon hot paprika; 8 pcs eggs; 100 g feta cheese; salt; black pepper; parsley

Jakub SýkoraEggMoroccan Cuisine x se líbilo

Shakshuka is eggs poached in a thick tomato sauce with peppers, garlic, and fragrant spices. You make the whole dish in a single pan, so you are left with barely any washing up. It is hearty yet light, which makes it great for a filling breakfast, a lazy weekend brunch, or a quick dinner. Thanks to its high share of vegetables and eggs, it fits neatly into a low-carb diet. Serve it straight from the pan, ideally with crusty bread for mopping up the sauce.

Příprava: 15min

Vaření: 20min

CELKOVÝ ČAS: 35min

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. This is the base for your shakshuka.
2
Heat the olive oil in a larger pan. Add the onion with the pepper and sauté over medium heat for about 6 minutes, until softened.
3
Stir in the garlic, sweet paprika, cumin, and optionally some hot paprika. Let the spices bloom briefly, then add the chopped tomatoes.
4
Season the sauce with salt and pepper. Cook it uncovered for 10 to 12 minutes, until it thickens and the excess liquid evaporates.

Eggs

5
Make eight shallow wells in the thick sauce 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. The whites should set while the yolks stay slightly runny.

Serving

7
Take the finished shakshuka off the heat. Season it to taste, sprinkle with chopped flat-leaf parsley, and crumble feta on top.
8
Serve it right away, straight from the pan. The yolks stay creamy and the sauce stays hot.