Classic Shakshuka
By Daily SimmerA classic, comforting dish of eggs gently poached in a simmering, spiced tomato and bell pepper sauce. By using pasteurized eggs, you can safely enjoy the traditional slightly runny yolks. Serve straight from the skillet with crusty bread to scoop up the rich sauce.
Ingredients
Contains Gluten and Eggs
Directions
- Mark step 1 done
Heat the Olive oil (30ml) in a large skillet over medium heat. Add the Yellow onion and Red bell pepper, cooking until softened, about 5 minutes.
- Mark step 2 done
Stir in the garlic (3), Ground cumin (5ml), Sweet paprika (5ml), and Cayenne pepper (1ml). Cook for 1 minute until highly fragrant.
- Mark step 3 done
Pour in the Canned diced tomatoes (1 can) along with their juices. Season with Salt and Black pepper. Reduce the heat to medium-low and let the sauce simmer for 10 minutes until it slightly thickens.
- Mark step 4 done
Use a spoon to make 4 small wells in the simmering sauce. Crack one pasteurized egg (4) into each well.
- Mark step 5 done
Cover the skillet and let the eggs (4) cook for 5 minutes to 8 min, or until the whites are fully set but the yolks are still slightly runny. Because the eggs (4) are pasteurized, the runny yolks are safe to consume.
- Mark step 6 done
Remove from the heat. Garnish the dish with chopped Fresh cilantro (30ml) and serve immediately with Crusty bread (4 slices) for dipping.
Created with AI. Review the ingredients, quantities and steps before cooking.
Want to create recipes like this?
Create, save, and adapt recipes in your own cookbook.