Shakshouka
Poached Eggs in spicy tomato sauce.
Equipment
- 12" skillet
Ingredients
- 1 tbsp cooking oil I used olive oil
- 1 medium onion chopped
- 2-3 bell peppers seeded and chopped
- 1 jalapeno seeded and minced
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt more if needed
- 1/4 tsp ground pepper
- 1/2 cup vegetable broth
- 1 can of diced tomatoes 28 ounce
- 5 eggs
- 1/4 cup crumbled feta cheese optional
- chopped parsley for garnish
Instructions
- In a large skillet heat the oil on a medium heat; add onion and peppers and cook until softened, around 7 minutes.
- Add tomatoes, broth and spices (cumin, oregano, paprika, garlic powder, salt and pepper), mix and let it simmer on a medium low heat for 20 minutes. The water from the tomatoes should mostly evaporate and the gravy starts thickening.
- Crack one egg at a time on the sauce; try to crack them evenly.
- Cover and cook for 5 to 7 minutes. Your whites should be set while the yolks still jiggles a bit.
- Turn off the gas and leave it covered for another minute or two if you like your eggs firmer.
- Sprinkle parsley and feta cheese, serve with warm pita or a slice of toasted bread.