Shakshuka (with fresh or canned tomato)
- Yield: serves 2 to 4
Ingredients
- 2 Tbsp [30 g] unsalted butter or olive oil
- Up to 2 cups extra vegetables (optional)
- Salt
- 3 garlic cloves, crushed through a press
- 1 tsp baharat (optional)
- One 14½ oz [410 g] can diced tomatoes -OR- 2 cups [360 g] chopped fresh tomatoes
- 4 large eggs
- 2 Tbsp crumbled feta (optional)
- Chopped fresh cilantro or parsley, for garnish (optional)
- Pita bread or toast, for serving
Instructions
- Place a sauté pan or skillet over medium-high heat and add the butter or oil. Once hot, add the veggies (if using), season with salt, and sauté for 2 to 3 minutes, just until they soften.
- Lower the heat to medium and add the garlic and spices. Cook, stirring, for about 30 seconds, and then add the canned diced or chopped fresh tomatoes. Cook, stirring occasionally. Diced tomatoes are done once the sauce thickens slightly (after about 3 minutes). Fresh tomatoes are done once they break down a bit into a sauce (after 3 to 5 minutes).
- Break the eggs into the tomato sauce from about 2 in [5 cm] above (to make sure they sink in). Season with salt and top with feta (if using). Immediately cover and cook for about 4 minutes for runny egg yolks, or 5 minutes for soft-set, custardy, slightly runny egg yolks.
- Check the eggs by poking the white near the yolk with a knife and gently poking the yolk with your finger. The whites should not ooze, and the yolks should feel jiggly. If the whites are not set, continue cooking them, covered, checking every 45 seconds to see if they are done.
- Garnish with some herbs (if using) and serve immediately with bread on the side.
Notes
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Find it online: https://cardamomandtea.com/196/eggs-and-tomatoes/