Shakshuka (Eggs Poached in Spicy Tomato Pepper Sauce)

Delight in the rich and savory flavors of North Africa with this classic shakshuka, enhanced by the umami notes of mushrooms. This dish features eggs poached in a spicy tomato and pepper sauce, perfect for breakfast, brunch, or a light dinner.

Ingredients

🫒 Lots of olive oil
🧅 1 large onion, diced
🍄 200g sliced mushrooms
🧂 Salt
🌶️ 1 sweet red bell pepper, diced
🌶️ 1 jalapeño, sliced
🥄 1 tablespoon cumin
🌶️ 1 teaspoon paprika
🟠 1 teaspoon turmeric
🌶️ ½ teaspoon cayenne pepper
🧂 Freshly ground black pepper
🍅 400g crushed tomatoes
💧 Splash of water
🥚 5 eggs
🧀 100g feta cheese, crumbled
🌿 Italian parsley, chopped, for garnish

Instructions

1- Prepare the Sauce Base:

• Place a heavy skillet over medium-high heat. Add a generous amount of olive oil.
• Add the diced onions and sliced mushrooms, along with a pinch of salt. Cook for about 10 minutes until the liquid reduces and they start to turn golden brown.

2- Add Peppers and Spices:

• Incorporate the diced sweet red bell pepper and sliced jalapeño. Sauté for approximately 5 minutes until the peppers soften.
• Stir in a tablespoon of cumin, a teaspoon of paprika, turmeric, and cayenne pepper. Cook the spices for 1 to 2 minutes to awaken their flavors.

3- Simmer the Sauce:

• Pour in the crushed tomatoes and a splash of water. Stir the mixture and bring it to a simmer.
• Cook for approximately 15–20 minutes, allowing the flavors to meld and the sauce to thicken.

4- Poach the Eggs:

• With a spoon, create small wells in the sauce to accommodate each egg.
• Crack each egg into a ramekin first to decrease the chance of yolk breakage, then carefully slide it into the prepared depressions in the sauce.
• Season the eggs with a pinch of salt and fresh ground black pepper.

5- Finish the Dish:

• Allow the eggs to poach in the sauce over medium heat until they reach your desired level of doneness.
• Once cooked, turn off the heat. Garnish with crumbled feta cheese, a drizzle of extra virgin olive oil, and chopped Italian parsley.

6- Serve:

• Accompany the shakshuka with toasted bread to scoop up the rich, spicy sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4–5
Calories per serving: Approximately 250
Proteins per serving: 12g
Fats per serving: 18g
Carbohydrates per serving: 12g
Equipment: Heavy skillet, spoon, ramekin

Cooking Tips

• Be vigilant not to overcook the eggs, as residual heat will continue cooking them even after removing from heat.
• Adjust spice levels based on personal preference.

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