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Flavorful North African Shakshuka Recipe Easy Poached Eggs Guide

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A vibrant and comforting North African shakshuka featuring poached eggs in a rich, spiced tomato sauce. Perfect for breakfast, brunch, or a cozy dinner, this recipe blends bold spices with silky eggs for a soulful meal.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large red or yellow bell pepper, diced
  • 1 can (28 oz / 800g) whole canned tomatoes, crushed by hand or with a spoon
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 4 large eggs, preferably free-range, room temperature
  • A handful fresh parsley or cilantro, chopped
  • Optional: feta cheese crumbles
  • Optional: harissa paste
  • Optional: lemon wedges

Instructions

  1. Heat 2 tablespoons of olive oil in a deep, wide skillet over medium heat until shimmering but not smoking, about 1 minute.
  2. Add finely chopped onion and diced bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until softened and slightly caramelized.
  3. Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 1 to 2 minutes until fragrant, stirring constantly.
  4. Mix in 1 tablespoon tomato paste and cook for 1 minute to deepen the flavor.
  5. Pour in crushed canned tomatoes with juices. Break up any large chunks with a spoon. Season with salt and black pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until sauce thickens slightly.
  6. Create 4 small wells in the sauce using the back of a spoon. Crack one egg into each well carefully, using a small bowl to avoid shell pieces.
  7. Cover the skillet with a lid and reduce heat to low. Poach eggs for 6 to 8 minutes, depending on desired yolk consistency, until whites are set but tender.
  8. Garnish with chopped parsley or cilantro, add crumbled feta if using, and a squeeze of lemon juice. Serve hot with crusty bread or pita.

Notes

Use fresh ground spices for best flavor. Crack eggs into a small bowl before adding to sauce to avoid shell pieces. Keep heat low when poaching eggs to avoid rubbery whites. If sauce thickens too much before eggs are done, stir in a splash of water. Adjust seasoning after sauce simmers and before adding eggs. Cast iron skillets hold heat well but require seasoning and care. Use a pan with at least 2 inches depth to prevent sauce drying out.

Nutrition

Keywords: shakshuka, North African, poached eggs, tomato sauce, breakfast, brunch, easy recipe, spicy, vegetarian, gluten-free

Find it online: https://evabake.com/flavorful-north-african-shakshuka-recipe-easy-poached-eggs-guide/