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Poached Eggs in Tomato Sauce (Shakshouka)

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Ingredients

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
Pepper
1/2 tsp Cumin
1/2 tsp Grinded red paprika
1/2 tsp Oregano
1/2 tsp Chilli flakes Optional
3-4 Large eggs
4 Roasted bread slices
4-5 Fresh parsley leaves Optional

Poached Eggs in Tomato Sauce (Shakshouka)

For a little different easy Sunday brunch.

  • 40 min
  • Serves 2
  • Easy

Ingredients

Directions

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Steps

1
Done

Preparation:

Peel the onion and garlic and cut them in small pieces.

2
Done

Heat a large saucepan on medium heat and add the olive oil. Add the onion and garlic and cook until the onion becomes transparent.

3
Done

Pour the crushed tomatoes, add the spices and bring to boil. If using chilli add it at this point.

4
Done

Lower the heat and cook for 20 min.

5
Done

With a wooden cooking spoon make three holes in the tomato sauce.

6
Done

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.

7
Done

Serving:

In a separate pan add 1 tbsp olive oil. Roast the bread slices on both sides. Nicely chop the parsley leaves.

8
Done

Sprinkle parsley flakes on the dish. Serve with a slice or two of roasted bread.

yvone

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sweet tooth. Uses salt excessively.

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