Shakshuka
A hearty one-pan meal featuring tender eggs poached in a robust mix of tomatoes, peppers, and spices. Perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 4 eggs
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened and fragrant.
- Stir in the diced potato and cook for about 5 minutes until slightly tender.
- Pour in the diced tomatoes, juice included, and bring to a gentle simmer.
- Season with salt and pepper to taste, adjusting according to your preference.
- Create small wells in the mixture with the back of a spoon. Crack an egg into each well.
- Cover the skillet, allowing the eggs to poach to your liking—around 5-7 minutes for runny yolks.
- If desired, garnish with fresh herbs before serving hot.
Notes
For an even creamier texture, use medium or large eggs. Add diced jalapeños or a pinch of chili flakes for heat.
Find it online: https://www.wholesomeeasy.com/easy-shakshuka-eggs-in-hell/