Shakshuka (tomato stew with eggs)
spiced tomato-pepper sauce with poached eggs
Ingredients
- 800 g canned tomatoes
- 41 g olive oil
- 150 g onion
- 175 g red bell pepper
- 15 g jalapeño
- 12 g garlic
- 15 g paprika
- 2 g ground cumin
- 6 g salt
- 1 g black pepper
- 15 g cilantro
- 300 g egg
Method
- 1. Heat the olive oil in a large skillet over medium. Add the onion, bell pepper, and chile and cook, stirring now and then, until soft and lightly browned, ~10–12 min.
- 2. Add the garlic, paprika, and cumin and cook until fragrant, ~1 min.
- 3. Add the tomatoes, crushing them into the pan by hand, and season with salt and pepper. Simmer until thick enough to hold a trench, ~10–15 min.
- 4. Make a well in the sauce for each egg and crack one into each. Cover and cook until the whites are set but the yolks stay runny, ~6–8 min.
- 5. Scatter with the herbs, drizzle with olive oil, and serve with crusty bread.
Notes
Any spicy red or green pepper can be used in place of the jalapeño. Cumin amount is reduced from Kenji’s version of this recipe.
Source and attribution
J. Kenji López-Alt