Poached Eggs In Tomato Sauce (Shakshouka)

Poached Eggs In Tomato Sauce (Shakshouka)

4.9(389)

Cook Time
-
Total Time
-
Yield
3 servings

Ingredients

  • 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 245
  • Fat 11g
  • Carbs 26g
  • Fiber 5g
  • Sugar 14g
  • Protein 12g

How to Make It

1. Step
Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
2. Step
Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
3. Step
Add dice tomato and cook until sauce has thickened.
4. Step
Using a spoon, create wells for the eggs, crack an egg into each well.
5. Step
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. Step
Enjoy!

Tags

Wooden SpoonMixing BowlMeasuring SpoonsPan FryMiddle EasternHealthyDinnerStove TopBrunchOne-Pot or PanGluten-Free

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