Shakshuka for two
A traditional Israeli recipe for poached eggs in a tomato sauce simmered in cumin, jalapeño and smoked paprika, filled with juicy onions and sweet peppers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
3 tablespoons olive oil
1/2 yellow onion, chopped
1 red pepper, sliced
1/2 teaspoon salt
5 cloves of garlic, chopped
1 jalapeño, seeded and chopped
1 teaspoon cumin
1 teaspoon sugar
1 teaspoon smoked paprika
1/4 cup tomato paste
1 can stewed tomatoes
4 eggs
|| Topping ||
feta cheese
fresh parsley
Instructions
In a medium cast iron skillet place in the olive oil and put over medium-high heat. Add the onion, red pepper and salt and cook and stir until the onions have sweat (or become transparent).
Add in the garlic, jalapeño, cumin, sugar, smoked paprika, tomato paste and stewed tomatoes and turn the heat down to medium.
Continue to stir until the ingredients have warmed up, about 5 minutes. Flatten out the sauce to make it even and crack the four eggs on top of the sauce and cover. Wait until the eggs look just about done to remove from the heat. They will continue to cook for a bit after.
|| Toppings || Take a hand full of parsley and give them a rough chop and sprinkle on the Shakshuka along with the feta cheese.
Notes
I took off the lid a few minutes before the eggs were fully done so that I could have a runnier yolk.
Cook lower longer for runny eggs and higher shorter for over-hard yoke.
Keywords: eggs, poached eggs, shakshuka, tomato sauce
Find it online: https://www.oliveandartisan.com/shakshuka/