Recipe

Egg Lovers’ Shakshuka

5 min
Prep Time
15 min
Cook Time
20 min
Total Time
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Egg Lovers’ Shakshuka

Notes

  • Let the tomato sauce simmer long enough so it thickens slightly; this keeps the eggs from getting watery.
  • A sprinkle of parsley or green onion is enough to brighten the flavor without overpowering the dish.
  • This dish pairs well with toasted bread, pita, or even multigrain rice for a wholesome meal.

Ingredients

- Eggs: 3 pcs
400 g Canned chopped tomatoes
cups Onion: ½ pc, diced
- Garlic: 2 cloves, minced
- Salt: to taste
- Black pepper: to taste
1 tbsp Fresh parsley or green onion chopped (for garnish)

Steps to Make Egg Lovers’ Shakshuka

  1. In a pan over medium heat, cook the diced onion until soft, then add the minced garlic and stir briefly. Pour in the canned tomatoes, season with salt and black pepper, and simmer for 8–10 minutes until the sauce thickens slightly.
  2. Make three small wells in the tomato sauce and crack the eggs into them. Cover the pan with a lid and cook for 6–8 minutes, or until the whites are set and the yolks are at your preferred doneness.
  3. Finish with a light sprinkle of parsley or green onion and serve hot with bread or rice.