Wanna spice up your weekend breakfast routine with a tomato-ey, hearty, Tunisian comfort food? This is the recipe to do just that. It’s Shakshuka: Eggs Poached in Tomato Sauce pronounced shak-shoo-kuh…and I’m in love with it!
Shakshuka Eggs Poached in Tomato Sauce
This vibrant dish is so perfect as a slightly passive morning activity and I love it for entertaining weekend guests. Everyone will be so happy to get this one into their belly!
You guys know how I love to break down my recipes into a quick-overview of steps?…because recipes (and new dishes) can be intimidating. Of course, the official recipe in this post is more detailed, but here’s the overview for this one:
- Heat oil and sauté veggies
- Add tomato sauce, paste, and seasonings
- Simmer for a bit
- Add eggs, cover, and simmer a bit more
- Serve
That’s it…no ovens, and no frying. Breakfast couldn’t be easier! I should mention that I love my Lodge cast iron skillet for this recipe. Just look at that color contrast…sexy!
If you decide to make Shakshuka: Eggs Poached in Tomato Sauce, be sure to snap it and tag me on Instagram. @thekitchengirl #eatnreal #tkgrecipe
Btw, I highly recommend you serve this number up with a big hunk of crusty, toasted bread. Yum!!!
Cheers to breakfast comfort food…and always to our health!
Yields 4 1-cup servings
Sautéed veggies are simmered with tomato sauce to create a poaching bed for eggs. Make this your next globally-inspired comfort food breakfast.
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2 Tbsp Olive Oil
- 1 medium Red Onion (diced)
- 1 large Red Bell Pepper (diced)
- 3 cloves Garlic (minced)
- 1-28oz can Diced Tomatoes (do not drain)
- 4oz Tomato Paste
- 2 pinches Cumin
- Bay Leaf
- 1/2 tsp Salt
- Black Pepper to taste
- 4 Eggs
- 1 Tbsp Dried Parsley
Instructions
- In a well-seasoned iron or nonstick skillet over medium flame, heat OLIVE OIL until shimmering (about 2 min).
- Add RED ONIONS, RED BELL PEPPER, and GARLIC; saute until tender (5 minutes).
- Gently fold in DICED TOMATOES, TOMATO PASTE, CUMIN, BAY LEAF, SALT, and PEPPER; stir to combine.
- Turn heat to low; cover; allow mixture to simmer 10-20 minutes until tomato sauce thickens; stir as needed (and don't be afraid to add a little water if you feel like the moisture content needs a boost).
- Using a large spoon, create divots in the surface of tomato mixture, evenly spaced; gently crack EGGS into these divots; top with DRIED PARSLEY.
- Cover skillet and allow to simmer 8-15 minutes (this time frame greatly depends on your preference for yolk ‘doneness’).
Notes
Notes: Garnish with Feta Cheese and a squeeze of fresh lemon juice if desired.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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