Shakshouka Recipe

Shakshouka Recipe

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Shakshouka

by Lemon Drop from A Recipe Reborn

“Eggs perfectly poached in a robust, spicy tomato sauce.”
— Eorzea Database
  • Prep time: 15 minutes
  • Cook time: 8 minutes
  • Yields 2 servings

US

Ingredients

Metric

1 tbsp

olive oil

15 mL

3.5 oz

pork

100 g

1 cup

onion, diced

150 g

3/4 cup

bell pepper, diced

130 g

1/8 cup

hot pepper (optional)

20 g

14 oz

tomato, crushed

400 g

½ tsp

cumin

2 g

1 tsp

thyme

2 g

1 tsp

paprika

2 g

1 tsp

black pepper

2 g

1 tsp

kosher salt

6 g

2

eggs

2

3 tbsp

parsley, chopped

10 g

Instructions

  1. Pour the olive oil into a pan and set the heat to medium.
  2. Cut the pork into small pieces, fry them until they're brown and then set them aside.
  3. Set the heat to medium-low and cook the onions and bell peppers in the same pan until they are softened.
  4. Add the tomato and return the pork to the pan.
  5. Add the cumin, thyme, paprika, black pepper, kosher salt and stir to combine.

Stovetop method

  1. Bring the sauce to a simmer and pour the eggs onto the sauce.
  2. For soft yolks, simmer uncovered for 8 minutes or until the egg whites are set. For firmer yolks, cover the pan with a lid and cook to your desired firmness.
  3. Garnish with parsley and serve.

Oven method

  1. Preheat the oven to 375°F or 190°C.
  2. Transfer the sauce to a baking dish or use an oven safe pan.
  3. Pour the eggs onto the sauce.
  4. For soft yolks, bake uncovered for 8 minutes or until the egg whites are set. For firmer yolks, cover the pan with a lid and cook to your desired firmness.
  5. Garnish with parsley and serve.

This recipe was created by adapting from:

Shakshuka - Tori Avey

Shakshuka with feta - New York Times

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