Shakshuka: Poached Eggs in Spicy Tomato Sauce

If you are like me and are a fiend for Sunday brunch, then you've probably stopped by Tatte to get their Shakshuka dish a time or two. But what about the days you are looking to have a nice brunch at home with your friends, family, and/or gal-pals?

Fear not, because I make Shakshuka at home all the time, and is not that difficult - trust me! It's a simple, savory, vegetarian dish that is also gluten-free! What a trifecta, am I right? Follow the steps below for this one-skillet recipe of poached eggs in spicy tomato sauce.

Shakshuka

Time: 50 Minutes | Yield: 4-6 Servings

Ingredients:

  • 3 tbsp EVOO
  • 1 large onion, halved and sliced thin (I personally prefer a vidalia onion)
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, sliced thin
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/8 tsp cayenne, or to taste
  • 4 cups diced tomatoes (approx 4-5 tomatoes) OR 28 oz canned tomatoes (diced)
  • 2 tbsp tomato paste
  • 3/4 tsp salt, more as needed
  • 1/4 tsp black pepper
  • pinch of sugar, to taste (optional)
  • 5-6 eggs
  • 1 & 1/4 cup crumbled feta
  • cilantro/parsley, chopped for garnish
  • Challah/pita/bread of choice (optional)

Preparation:

  1. In a large skillet (I prefer using a cast-iron), add EVOO over medium heat. When skillet is heated, add onion and bell peppers and cook gently until soft (approx five minutes). Add garlic and continue to saute until fragrant.
  2. Add tomatoes and tomato paste and stir until well-blended. Add spices & sugar and allow mixture to simmer over medium heat for 10 minutes until it starts to reduce. (At this point, add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne for a spicier Shakshuka. Be careful, the cayenne makes it spicy pretty quickly!)
  3. Once tomato sauce has reduced and is seasoned to taste, make space for the eggs and crack into spaces one at a time. I like to cook 5 eggs on outer edge and one in the center, and I cook so the eggs are over-easy (with runny yolk).
  4. Cover the pan and allow the mixture to simmer, for about 10-15 minutes or until the eggs are cooked to your liking. (Keep an eye on the simmer to prevent over-reducing your sauce and burning your dish!)
  5. Once eggs are cooked to taste, take off heat and garnish with chopped cilantro/parsley and feta.
  6. Serve with a nice, crispy bread (or don't, if you're going gluten-free) and enjoy!

Did you try this recipe out? Let me know how it went in the comments below!