Shakshuka is a North African and Middle Eastern dish of poached eggs in a sauce of tomatoes, chili peppers, and spices like cumin. Believed to have originated in Tunisia, it has become a staple in various cuisines across the Mediterranean and Middle East. It's a versatile, one-pan meal often enjoyed for breakfast, but it's hearty enough for any time of day.
Ingredients
28 oz. crushed tomatoes
4 large eggs
3 tablespoons butter
1 small onion, minced
3 cloves garlic, minced
1+ tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Handful of chopped parsley
Salt and pepper to taste
Grilled bread or toast
In a large saucepan over medium heat, melt butter and cook minced onions and garlic until soft. Add crushed tomatoes, Worcestershire sauce, cumin, paprika, and salt. Simmer for 10 minutes, then crack eggs into the sauce and poach for 5-8 minutes until desired consistency. Serve the egg and tomato sauce over toast or in a bowl with toast on the side. Season with salt and pepper.