Shakshuka with Poached Eggs

Introduction

Welcome to the vibrant world of Shakshuka – a hearty and flavorful dish rooted in Middle Eastern and North African culinary traditions. This gently poached egg delight, simmered in a rich, spice-infused tomato sauce, celebrates an array of colors and flavors that unite beautifully in one pan. Whether you’re seeking a nourishing breakfast or a satisfying supper, Shakshuka delivers comfort with every bite. Today, let’s embark on a flavorful journey to create the perfect Shakshuka with Poached Eggs, right in your kitchen.

Kitchen Equipment Required

• Large Skillet or Cast Iron Pan
• Chef’s Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Small Bowls for spices and prep
• Lid for Skillet or Aluminum Foil

Cooking Time

Total estimated time: 45 minutes

Shakshuka with Poached Eggs Recipe

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 large onion, chopped
• 1 red bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 1 tsp (5g) ground cumin
• 1 tsp (5g) sweet paprika
• 1/4 tsp (1g) chili powder
• 800g (28 oz) canned whole peeled tomatoes
• 1/4 cup (60 ml) water, if needed
• Salt and pepper to taste
• 8 large eggs
• 1/2 cup (75g) crumbled feta cheese
• 1/4 cup (15g) fresh cilantro or parsley, chopped

Instructions

Step 1: Prepare the Base

Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper, sautéing until they soften, about 5 minutes. Stir in minced garlic, cumin, paprika, and chili powder, cooking until fragrant, approximately 1-2 minutes.

Step 2: Create the Sauce

Add the canned tomatoes to the skillet, breaking them down with a wooden spoon. Season with salt and pepper. Simmer over medium heat, allowing the sauce to thicken, about 10 minutes. If the mixture becomes too thick, add a little water to reach the desired consistency.

Step 3: Poach the Eggs

Using the back of your spoon, make small wells in the sauce. Gently crack eggs into the wells. Cover the skillet with a lid or aluminum foil, reducing the heat to medium-low. Let the eggs cook until whites are firm but yolks remain soft, about 8-10 minutes for runny yolks.

Step 4: Finishing Touches

Once the eggs are poached to your preference, sprinkle crumbled feta cheese over the dish. Garnish with freshly chopped cilantro or parsley for aromatic flair. Adjust salt and pepper to taste.

Step 5: Serve and Enjoy

Serve Shakshuka hot with crusty bread or pita for dipping and savoring the delicious tomato sauce. Relish in the comforting and invigorating harmony of spices and flavors.

Conclusion

Congratulations on crafting a wholesome Shakshuka with Poached Eggs—a testament to your culinary prowess. Each savory mouthful transports you to a world where spices and aromas converge, embracing your senses and satisfying your soul. As you serve this dish to friends or enjoy a quiet dinner with family, remember that sharing food is sharing love. Experiment with additional spices or vegetables next time, and savor your newfound creation—a dish that promises both comfort and culture.

Wyatt Travis Creator of AI MultiPrompter

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