🥙 Middle Eastern

Eggs Stew

Name: Eggs Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 6 Eggs; 2 tbsp Tomato Paste; 2, thickly sliced Carrot; 1 tsp Ground Cumin; 750 ml Stock or Broth

🥙 Middle Eastern

Hearty and humble: eggs braised with vegetables until the broth turns silky and every spoonful comforts. Ready in 55 minutes including prep.

Prep 15 min Cook 40 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Eggs6
Tomato Paste2 tbsp
Carrot2, thickly sliced
Ground Cumin1 tsp
Stock or Broth750 ml

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the eggs well on all sides — real colour means real flavour.
2
Lift the eggs out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the eggs, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Shakshuka Recipe | Easy Middle Eastern Poached Eggs in Tomato Stew 🍳🍅 Healthy Breakfast!" · on YouTube