ReceptnaptárRecipes › Middle East & Caucasus › Breakfast
Shakshuka (eggs in a spiced tomato and pepper sauce)
Originally North African, this pan-cooked breakfast of eggs poached in a spiced, cumin-scented tomato and pepper sauce is also an everyday dish across the Levant and Israel.
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Ingredients
Method
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- In a wide pan, cook the onion and pepper in olive oil over medium heat for 8-10 minutes until softened.
- Add the garlic, cumin and paprika, and fry for 1 minute.
- Stir in the tomato paste, chopped tomatoes and sugar, season with salt and pepper, and cook uncovered for 10-12 minutes until the sauce thickens.
- Make 6 wells in the sauce with a spoon, and crack an egg into each.
- Cover and cook over low heat for 6-8 minutes until the whites are set but the yolks are still runny.
- Sprinkle with crumbled feta and herbs, and serve straight from the pan with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The sauce can be made ahead; in the morning, just poach the eggs into it.
- The yolk stays runny if you take the lid off in time; the white should be fully set.
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