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Close-up of Shakshuka with poached eggs in a vibrant tomato sauce and herbs.

Shakshuka

A delicious dish featuring eggs poached in a flavorful tomato sauce, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium potato, diced
  • 4 tomatoes, chopped (or 1 can of diced tomatoes)
  • 4 eggs
  • Salt and pepper to taste
  • Fresh herbs (like parsley or cilantro) for garnish

Method
 

Preparation
  1. Heat olive oil in a pan over medium heat.
  2. Add the chopped onion and garlic, and sauté until softened.
  3. Add the diced potato and cook until tender.
  4. Stir in the chopped tomatoes and season with salt and pepper.
  5. Simmer for about 5 minutes until the mixture thickens.
  6. Make small wells in the mixture and crack an egg into each well.
  7. Cover the pan and cook for about 5-7 minutes, or until the eggs are cooked to your liking.
  8. Garnish with fresh herbs and serve warm.

Notes

Shakshuka is best served warm straight from the pan. It pairs well with crusty bread for dipping and can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving. Consider adding spices like cumin or paprika for extra flavor, or bell peppers and spinach for more vegetables. A Mediterranean version can include feta cheese or olives.