Description
Shakshuka is a flavorful stew from the oriental cuisine, where eggs are poached in a spicy tomato-vegetable sauce. This dish is often served with fresh bread and is perfect for a hearty breakfast or light dinner.
Ingredients
Scale
- 600 g ripe tomatoes (or canned tomatoes)
- 6 spring onions
- 4 eggs
- 1 tsp ground cumin
- 4 garlic cloves (sliced)
- 1 pinch cayenne pepper or chili flakes
- Salt and pepper
- Olive oil as needed
- 3 tbsp fresh flat-leaf parsley and/or coriander
- Optional: ½ tsp sugar (if the tomatoes are not sweet enough)
Instructions
- Heat some olive oil in a large skillet. Slice the spring onions and sauté them with the garlic slices in the hot oil. Add the cumin and briefly roast to release the flavors.
- Chop the tomatoes (or use canned ones) and add them to the skillet. Season with cayenne pepper, salt, and pepper. If the tomatoes are too acidic, add a small amount of sugar. Let everything simmer for about 15 minutes over medium heat until the tomatoes are soft but not completely broken down.
- Crack the eggs evenly over the tomato mixture in the skillet. Gently fluff the egg whites with a fork, ensuring the yolks remain intact. Let the eggs set for about 1–2 minutes until the whites are firm.
- Before serving, sprinkle with freshly chopped parsley and/or coriander.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 200 mg
Keywords: Shakshuka Rezept