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Poached Eggs In Tomato Sauce (Shakshouka)

Ingredients

for 3 servings

  • 1 ½ tablespoons
    oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 cups
    crushed tomato (485 g)
  • 1 tablespoon
    worcestershire sauce
  • ½ teaspoon
    cayenne pepper
  • ½ teaspoon
    cumin
  • ½ teaspoon
    paprika
  • 1 tomato, diced
  • ¼ cup
    fresh parsley (10 g)
  • 3 eggs, room temperature
  • parsley, chopped, to garnish
  • feta cheese, to garnish

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Preparation

Under 30 min

  1. Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
  2. Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
  3. Add dice tomato and cook until sauce has thickened.
  4. Using a spoon, create wells for the eggs, crack an egg into each well.
  5. Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
  6. Enjoy!
 

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