Shakshuka (Middle Eastern Poached or Baked Eggs)

Nutrition Notes

Ingredients

• 1 tomato (, diced)
• 400 g / 14 oz can crushed tomatoes
• 1 tbsp tomato paste
• Pita or crusty bread, to serve
• 1/2 cup / 125 ml chicken or vegetable broth (or water)
• 2 tbsp olive oil
• 2 tbsp fresh parsley or coriander / cilantro (, roughly chopped)
• 4 eggs eggs (up to 6 eggs ok)
• 1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips)
• 1 garlic clove (, minced)
• 1 small red onion (, peeled, halved and sliced)
• 1/4 tsp EACH black pepper and cayenne pepper (or other hot spice, adjust to taste)
• 1/2 tsp salt
• 1 tsp EACH paprika and cumin

Preparation

1. 1

   Step 1

   Preheat oven to 180C/350F (if intending to bake them).
2. 2

   Step 2

   Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
3. 3

   Step 3

   Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
4. 4

   Step 4

   Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
5. 5

   Step 5

   Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
6. 6

   Step 6

   Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
7. 7

   Step 7

   Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
8. 8

   Step 8

   Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

9. Bon appetit!