Originating in Tunisia, shakshouka is an open pan dish of poached eggs and tomatoes. It has become a staple breakfast across the Middle East. While popular as a breakfast dish, it would not be out of place on a dinner table. The dish uses common ingredients like eggs and tomatoes, so you can easily try this delicious and easy-to-make open pan today!
Ingredients for Shakshouka:
Method of preparing the Shakshouka:
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Heat oil in a large pan. Fry the onions until soft. Add the garlic and jalapeño and continue to sauté.
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Add the tomatoes and the seasonings, stir, and cook over medium heat. Cook until the sauce is reduced and the tomatoes are soft.
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Make small wells in the sauce and crack the eggs into them. Cover with a lid. Cooking time varies based on how soft you want your eggs.
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Add garnish and serve. Shakshouka is best eaten with fresh bread you can dip into this delicious stew.
Chef's Tip:
A pan with a glass lid will help you easily track the cooking time of the eggs. We recommend you keep the yolk runny.
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