Name: Shakshuka (Middle Eastern Poached or Baked Eggs)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Israeli
Ingredients: 2 tbsp olive oil; 1 small red onion (, peeled, halved and sliced); 1 garlic clove (, minced); 1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips); 1 tomato (, diced); 400 g / 14 oz can crushed tomatoes; 1 tbsp tomato paste; 1/2 cup / 125 ml chicken or vegetable broth (or water); 1 tsp EACH paprika and cumin; 1/4 tsp EACH black pepper and cayenne pepper ((or other hot spice, adjust to taste)); 1/2 tsp salt; 4 eggs eggs (up to 6 eggs ok); 2 tbsp fresh parsley or coriander / cilantro (, roughly chopped); Pita or crusty bread, to serve

1

Preheat oven to 180C/350F (if intending to bake them).

2

Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.

3

Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).

4

Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.

5

Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).

6

Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).

7

Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.

8

Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

Shakshuka (Middle Eastern Poached or Baked Eggs)

Ingredients

14 Ingredients

Instructions

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