Shakshuka - Eggs In Tomato Sauce
Shakshuka - Eggs In Tomato Sauce Recipe comes with easy step-by-step instructions and clear imagery. The eggs are poached in a rich tomato & bell pepper sauce, creating a wholesome and delicious Mediterranean meal. Enjoy!
Equipment
- 1 Nonstick frying pan with cover
Ingredients
- 3 cups Onions (diced)
- 3 tbsp Olive Oil
- 6 cups Bell Peppers (cut into small cubes or slices)
- 3 cups Tomatoes (cut into small cubes)
- 6 tbsp Tomato Paste (without preservatives, salt or sugar)
- 2 tbsp Sweet Paprika
- 2 tbsp Granulated Garlic (spice)
- 1 1/4 tsp Salt (adjust to taste or health requirements)
- 3/4 tsp tsp Black Pepper
- 1/4 tsp Hot Paprika (optional)
- 4 Eggs
Instructions
Tomatoes
- Wash the tomatoes and gently pierce the tomato skin (on two sides) with a fork or a knife.
- Pour enough boiled water to cover the tomatoes. Wait 10 minutes and remove the peel.
- Cut the tomatoes into small cubes and set aside.
Shakshuka - Eggs In Tomato Sauce
- In a large nonstick frying pan, sauté the onions in olive oil, partially uncovered, until golden-brown.
- Add the bell peppers and continue to sauté until they begin to soften, turning the mixture from time to time,
- Add the cubed tomatoes, cover the pan and let simmer until the tomatoes are tender.
- Add the tomato paste and spices.
- Add 1/2 cup of water and continue to simmer for 2 minutes.
- Separately crack each egg in a bowl being careful to keep the yolk whole. Add each egg to the pan individually, leaving a space around each egg.
- Cover the pan and continue to simmer until the yolks of the eggs have hardened.
- Serve each egg with tomato sauce.