Shakshuka is a Maghrebi dish with origins in North Africa and the Middle East. Essentially, this meal is a combination of gently poached eggs, simmering tomatoes, olive oil, garlic, onions, pepper, herbs, and spices. Altogether, the dish delivers a smoky and rich, tangy flavor profile with a creamy sauce from the runny yolks.
Shakshuka is an easy to make, versatile dish that you can cook in your own home at Lentor Signature with ingredients that can be swapped out with spinach, kale, scallions and herbs for the earthy, green version.
Learn how to cook the nutrient-dense, one-skillet Shakshuka by following these steps.
Ingredients:
- Extra virgin olive oil
- 5 or 6 poached eggs
- Garlic
- Onions
- Tomatoes
- Green bell peppers
- Spices (Cumin, coriander, and sweet paprika)
- Garnish (Optional)
Instructions:
- Create the tomato sauce. Put a heavy, large pan over moderate heat. Sprinkle 3 tablespoons of olive oil. When the oil is simmering, add 2 chopped bell peppers, 1 chopped yellow onion, and 2 chopped garlic cloves. Season the mixture with ½ teaspoon of cumin,1 teaspoon of paprika and coriander, and some crushed pepper flakes. Cook them for about 5 minutes until the vegetables are soft and tender. Dice 6 tomatoes and put them into the pan alongside ½ cup of tomato sauce. Bring the tomatoes to a boil, cover, and simmer them for 15 minutes. Uncover and cook more until the sauce is broadened.
- Pour in the eggs and cook. When the tomato sauce is done, use the back of a spoon to create a hole in the sauce. Gently poach the eggs and cover the pan over moderate to low heat. You can tell if the eggs are ready when the yolks are runny and the egg whites are set.
- Serve and enjoy the dish with friends, family, or by yourself!