Shakshuka
Shakshuka is a one-pan Middle Eastern breakfast where eggs are poached in a softened tomato, onion, and garlic sauce seasoned with chili flakes. It's quick, requires minimal ingredients, and scales easily for crowds.
Shakshuka is a one-pan Middle Eastern breakfast where eggs are poached in a softened tomato, onion, and garlic sauce seasoned with chili flakes. It's quick, requires minimal ingredients, and scales easily for crowds.
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Heat oil into large pan over medium heat. Add onions and garlic and cook until soft and translucent.
Stir in tomatoes, salt and chili flakes.
Cover and simmer until until tomatoes have somewhat softened.
Crack eggs into a bowl while tomatoes and onions cook. Using a wooden spoon, make a small nest in the mixture and pour in one egg. Continue with this until you have added all the eggs being sure not to cook eggs too close together.
Cover and cook a few minutes more until eggs are poached.
Store leftover shakshuka in an airtight container refrigerated up to 2 days; reheat gently on the stovetop over low heat and add fresh eggs if desired, or eat the sauce cold with bread.
Prepare the tomato sauce up to 2 days ahead and reheat gently. Add eggs just before serving for best texture.
Cook covered for a few minutes until the egg whites are set but yolks remain runny or jammy, depending on preference.
Yes, use about 4 cups fresh diced tomatoes, but expect a longer simmer time until they soften.
Serve with crusty bread for dipping or pita to scoop up the sauce and eggs.
Yes, maintain a 1:1 ratio of eggs to servings and proportionally increase sauce ingredients; use a larger pan if needed.
