Shakshuka
A flavorful dish of Egyptian origin where poached eggs are gently cooked in a rich, fragrant tomato sauce. Fresh cilantro, warm spices, and creamy feta make for a simple yet refined meal.
🛒 Ingredients
4 servings
- 1 tbsp olive oil
- 2 red onions, chopped
- 1 red chili pepper, finely chopped
- 1 garlic clove
- Fresh cilantro, chopped
- 28 oz cherry tomatoes
- 1 tbsp granulated sugar
- 4 eggs
- Crumbled feta cheese
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Heat the olive oil in a skillet with a lid. Add the red onions, chili, garlic, and cilantro stems. Cook for 5 minutes over medium-low heat until softened.
- 2
Stir in the cherry tomatoes and sugar. Let simmer for 8-10 minutes until the sauce thickens.
- 3
Using a spoon, create 4 small wells in the sauce. Carefully crack an egg into each well.
- 4
Cover the skillet and cook over low heat for 6-8 minutes, depending on your desired egg doneness.
- 5
Sprinkle with fresh cilantro leaves and feta. Serve hot with crusty bread.
💡 Chef's Tip
The sauce can be prepared in advance and frozen for up to 1 month. Reheat before adding the eggs. Adjust the chili according to your spice tolerance.
