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Shakshouka- Tomato and Poached Eggs Pan

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!
Prep Time 30 minutes
Serves: 2
Difficulty Level: Low
Shakshouka- Tomato and Poached Eggs Pan
Ingredients for Shakshouka:
Jalapeño - to taste (thinly sliced)
Onion - 1/2 (diced)
Garlic - 2 cloves (finely sliced)
Tomatoes - 2-3 (diced)
Eggs - 2-4
Cumin - 1 tsp.
Cayenne pepper - a pinch
Paprika - 1 tsp.
Salt - to taste
Olive oil - to oil the pan
Parsley - to garnish (chopped)
Scallions - to garnish (chopped)
Method of preparing the Shakshouka:
  1. Heat oil in a large pan. Fry the onions until soft. Add the garlic and jalapeño and continue to sauté.
  2. Add the tomatoes and the seasonings, stir, and cook over medium heat. Cook until the sauce is reduced and the tomatoes are soft.
  3. 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.
  4. 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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