Shakshuka Recipe - Eggs Poached in Tomato Sauce
- 1 large onion
- 1 bell pepper
- 4 garlic cloves
- 700g (24.7 oz) fresh tomatoes
- 2 tablespoons tomato paste
- 1/2 chili pepper
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- 10 leaves fresh basil
- 5-6 eggs
- 1/2 – 1 cup water
1. Chop the onion, dice bell pepper and tomatoes. slice garlic cloves and chili pepper.
2. Heat olive oil in a large skillet or sauté pan. Add chopped onion and diced bell pepper, sauté for about 6-7 minutes over medium heat. Add garlic and chili and sauté for 4-5 minutes more.
3. Add tomato paste stir and cook for 1 minute. Add tomatoes and 1/2 cup water (if needed add more). Stir well and add spices and chopped basil.
4. Cover and cook for 10-15 minutes over low-medium heat.
5. Using a wooden spoon, make “wells” in the tomato mixture. Gently crack an egg into each "well". Cover the pan and cook over low-medium heat for 10-15 minutes or until the egg whites are set.
- Serve with pita bread or challah bread
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