Shakshouka
Eggs poached in a simple garlicky tomato sauce — shakshouka at its purest.
- Total
- 35 min
- Serves
- 4
A minimalist shakshouka: eggs poached in a simple sauce of tomatoes and olive oil with garlic, salt and pepper. Sometimes the purest version is the best — ripe tomatoes, good oil, runny eggs and bread to scoop. It's the North African and Middle Eastern breakfast at its most elemental and satisfying.
Ingredients
- 250g Tomato
- 40 ml Extra Virgin Olive Oil
- 4 Egg
- 4 sliced Garlic Clove
- To taste Black Pepper
- To taste Salt
Instructions
- First, pan fry the black pepper and garlic over a dry medium heat until fragrant.
- Add a good amount of extra virgin olive oil and infuse for a minute.
- Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
- Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
- Make craters for the eggs and lower the heat. Carefully crack the eggs into the craters, making sure it touches the pan and not the tomato sauce.
- Cover the eggs and leave it for 5 minutes without lifting the lid.
- Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.
- Serve with flatbread. Enjoy!
Nutrition (per serving)
- Calories
- 250
- Protein
- 12 g
- Fat
- 20 g
- Carbs
- 10 g
Adapted from cookpad.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
