Poached Eggs In Tomato Sauce (Shakshouka)
featured in 10 Easy Egg Recipes You'll Crave Everyday
This Middle Eastern-inspired dish is the perfect way to start your day off on the right foot. With poached eggs nestled in a flavorful tomato sauce, this shakshouka is a surefire way to spice up your breakfast routine.
97% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
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
Nutrition Info
- Calories 172
- Fat 6g
- Carbs 20g
- Fiber 4g
- Sugar 11g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
- Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
- Add dice tomato and cook until sauce has thickened.
- Using a spoon, create wells for the eggs, crack an egg into each well.
- 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.
- Enjoy!
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