Shakshuka (North African-Style Poached Eggs In Spicy Tomato Sauce) Recipe
4 Pieces
Recipe By: J. Kenji López-Alt
Ingredients
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
2 teaspoons (8g) whole or ground cumin seed
1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
6 eggs
Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
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