Poached Eggs in Tomato Sauce (Shakshouka)

45 min



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Adjust Servings
1 onion
1 garlic clove
2 tbsp olive oil
1 tin crushed tomatoes 400 g
100 g white cheese such as Greek feta cheese
salt and pepper
1/2 tsp cumin
1/2 tsp grinded red paprika
1/2 tsp oregano
1/2 tsp chilli flakes optional
3 eggs
4 roasted bread slices
4-5 fresh parsley leaves optional




Peel the onion and garlic and cut them in small pieces.
Heat a large saucepan on medium heat and add the olive oil. Add the onion and garlic and cook until the onion becomes transparent.
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Pour the crushed tomatoes, add the spices and bring to boil. If using chilli add it at this point.
Lower the heat and cook for 20 min.
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With a wooden cooking spoon make three holes in the tomato sauce.
Crack the eggs into the holes. Crush the cheese with your fingers and randomly put a few pieces on the dish. Cover the saucepan and cook for a few minutes or until the egg whites set while the yolk is still runny.
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In a separate pan add 1 tbsp olive oil. Roast the bread slices on both sides. Nicely chop the parsley leaves.
Sprinkle parsley flakes on the dish. Serve with a slice or two of roasted bread.
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