🥙 Middle Eastern

Eggs Shakshuka

Name: Eggs Shakshuka
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 1 Bell Pepper; 400 ml Tomato Sauce; 2 tbsp Olive Oil; 6 Eggs; 1 tsp Ground Cumin; 400 g Tahini; 1/2 tsp Paprika; 1 tsp Ground Coriander

🥙 Middle Eastern

Tender eggs folded into a glossy, aromatic gravy — the kind of middle eastern home cooking that gets requested again and again. 37 minutes of mostly hands-off cooking.

Prep 12 min Cook 25 min Serves 4 Medium

Ingredients

Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Bell Pepper1
Tomato Sauce400 ml
Olive Oil2 tbsp
Eggs6
Ground Cumin1 tsp
Tahini400 g
Paprika1/2 tsp
Ground Coriander1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Heat the Olive Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the ground cumin, ground coriander and paprika; toast for about a minute until the kitchen smells incredible.
4
Add the eggs, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tahini, bring to a gentle bubble, then cover and simmer until the eggs is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh parsley and a squeeze of lemon.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Shakshuka (Middle Eastern Eggs) · on YouTube