Authentic Arabic & Levantine Recipes
Shakshuka Recipe: Eggs Poached in Spiced Tomato and Pepper Sauce
Shakshuka is a classic Middle Eastern and North African one-pan dish of eggs gently poached in a rich, simmering sauce of tomatoes, bell peppers, onions, garlic, cumin and fiery shatta. It is brought straight to the table in the skillet with warm flatbread for scooping.
Also known as:Shakshouka recipeEggs in purgatory Middle Eastern styleSpiced tomato and egg skillet
Servings4
Prep time10 min
Cook time20 min
Ingredients
Add all ingredients to cart- 5 to 6 eggs
- 5 ripe tomatoes, finely diced (or 400 g chopped tinned tomatoes)
- 1 medium onion, diced, and 1 red or green bell pepper, diced
- 3 minced garlic cloves and 1 tbsp tomato paste
- 1 tsp ground cumin and 1 tsp sweet paprika
- 1 tsp hot chilli sauce (shatta), plus salt and black pepper
- 3 tbsp olive oil and chopped flat-leaf parsley or coriander to serve
Preparation Steps
- 1Heat the olive oil in a wide, deep frying pan over medium heat and sauté the diced onion and bell pepper for 5 minutes until softened.
- 2Stir in the garlic, tomato paste, ground cumin, paprika and shatta for 1 minute, then add the diced tomatoes and salt and simmer uncovered for 10 minutes until thick and saucy.
- 3Use the back of a spoon to make 5 or 6 shallow wells in the sauce, crack an egg into each well and season the eggs lightly with salt and pepper.
- 4Cover the pan with a lid and cook over low heat for 5 minutes until the egg whites are set and the yolks are still runny, then scatter with chopped parsley and serve hot with Arabic flatbread.
