- Servings : 4
- Cook Time : 30m
- Ready In : 30m
Shakshouka or shakshuka is a dish of eggs poached in a sauce of tomatoes, chill peppers, and onions, often spiced with cumin, originating from North-Africa and equally popular in the Middle-East.
- 2 tbsps olive oil
- 1 onion, chopped
- 2 red chillies, seeded and sliced
- 2 cloves garlic, finely chopped
- 2 x 400g can diced tomatoes with their juices
- 125ml chicken stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1⁄2 tsp dried oregano
- 1⁄2 tsp salt
- 1⁄4 tsp fresh ground black pepper
- 6 eggs
- 8 basil leaves, chopped
- 3 tbsps fresh parsley, chopped
- 40g feta cheese, crumbled
- Toasted baguette slices
In a large pan, heat oil over medium heat. Add the onions and chillies and sauté, stirring occasionally, until they’re tender and starting to brown. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes and all the juice, broth, cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a simmer then lower heat and continue to simmer uncovered for 20-25 minutes or until the mixture is thickened.
Crack the eggs into the sauce. Cover and cook for 6-8 minutes, or until desired doneness. Remove the pan from the heat and top with parsley and feta. Serve warm with toasted bread.