Print

Shakshuka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Mediterranean dish with poached eggs nestled in a vibrant tomato sauce, perfect for breakfast or any meal.

Ingredients

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

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced potato, cooking until the potatoes are slightly tender, around another 5 minutes.
  2. Add the chopped tomatoes to the skillet, season with salt and pepper, and bring the mixture to a simmer. Let it cook for about 5-7 minutes, allowing it to thicken slightly and the flavors to meld together.
  3. Make small wells in the tomato mixture and gently crack an egg into each well. Cover the skillet and let the eggs poach until the whites are set but the yolks remain runny, which should take another 5-7 minutes.
  4. Garnish the dish with fresh herbs. Serve the Shakshuka warm, right from the skillet.

Notes

Pair with bread for dipping or a light salad for contrast. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/shakshuka/

Scroll to Top