Description
Learn how to make delicious Shakshuka with Poached Eggs with our easy-to-follow recipe. Perfect for a hearty and flavorful breakfast or brunch option.
Ingredients
- – 2 tablespoons (30 ml) olive oil
- – 1 medium onion, diced
- – 1 red bell pepper, seeded and diced
- – 4 garlic cloves, finely chopped
- – 2 teaspoon (10 ml) paprika
- – 1 teaspoon (5 ml) cumin
- – 1/4 teaspoon (1 ml) chili powder
- – 1 (28-ounce can) whole peeled tomatoes
- – 6 large eggs
- – salt and pepper, to taste
- – 1 small bunch fresh cilantro, chopped
- – 1 small bunch fresh parsley, chopped
Instructions
- Warm up olive oil in a large sauté pan over medium heat. Toss in the diced onion and bell pepper, letting them cook for about 5 minutes until the onion is clear.
- Incorporate the minced garlic and spices, stirring for another minute.
- Add the canned tomatoes with their juice, smashing the tomatoes with a large spoon. Sprinkle in salt and pepper, and let the mixture gently bubble.
- Create small indentations in the sauce with your spoon and crack an egg into each one. Allow the eggs to cook for 5 to 8 minutes, or until they reach your preferred consistency. Placing a lid on the pan can help speed up the cooking of the eggs.
- Before serving, sprinkle chopped cilantro and parsley over the top.
Notes
- Add more chili powder or a pinch of cayenne for extra spiciness.
- Enhance the flavor by using fire-roasted canned tomatoes.
- Experiment with herbs like oregano or thyme for a unique twist.
