Eggs in tomato sauce is a delicious and flavorful dish. It typically consists of poached eggs in a rich tomato and pepper sauce. Some people call it Shakshuka. It is often enjoyed for breakfast, brunch, or even dinner. This recipe is easy and very quick to make. You can add spinach to the sauce and cook the egg runny, slightly runny, or fully cooked; cook to your desired level of doneness.
Enjoy your homemade shakshuka! Feel free to adjust the recipe by adding additional spices or vegetables if desired. You can also customize the recipe by adding other ingredients to garnish the eggs in the tomato sauce, such as crumbled feta cheese, olives, or chopped herbs like mint or dill.
You might want to try:
- 1 28 oz can whole or diced tomato
- 1 medium onion (peeled and chopped)
- 4 cloves garlic (peeled and minced)
- pinch of fresh ginger
- 1 small bell pepper (seeded and diced)
- 2 tablespoons olive oil (or your favorite)
- 1 teaspoons paprika, cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 stalk green onion (diced)
- bouillon seasoning (optional)
- 6 eggs
- Salt and pepper to taste
- Green onions or herbs of your choice to garnish
Peel your onion, remove the bell pepper seeds, and dice.
Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add garlic and ginger, stir for a few seconds, and avoid burning.
Add the chopped bell peppers and garlic to the pan and continue to cook until the peppers start to soften. Stir in the ground cumin, paprika, and red pepper flakes.
Cook for an additional minute to toast the spices and release their flavors.
Pour in the tomatoes and season with salt and pepper to taste. Also, add bouillon seasoning if you're using it; make sure you go easy on the seasonings because the quantity will reduce, and you want to avoid overseasoning it. Stir well to combine all the ingredients. Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together and no more liquid.
Add green onions, check the taste, and adjust to your liking.
With a spoon, create small holes in the sauce and carefully crack the eggs into each well. Cover the pan with a lid and let the shakshuka cook for about 5-7 minutes or until the eggs are cooked to your desired level of doneness. For runny yolks, cook for less time; for fully cooked yolks, cook for a little longer.
Once the eggs are cooked, remove the pan from heat and garnish with green onion or your favorite herbs.
Serve and your your eggs in tomato sauce. You can serve with pita, toast bread, or avocado slices.
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