Spicy Shakshuka (eggs poached in a rich tomato sauce)
Gayle McLeod | March 11, 2018
When you have everything on hand to make a spicy egg dish like this in under 30 minutes, you're living your best life.
And even if you don't have harissa paste or sweet smoked Spanish paprika hanging out in your pantry (I get it, not everyone hoards ingredients like I do), don't let that stop you. Cumin, chili powder, or plain ol' paprika-paprika with good dose of hot sauce will still get you there. Trust me.
The brilliance of this shakshuka is the combination of perfectly poached eggs nestled in a rich, deeply flavoured tomato-based sauce (preferably spicy), then finished with cool, creamy, salty feta, and bright, fresh herbs to balance that grounded heat.
Incredibly versatile, easy to make, and all in one skillet, shakshuka is perfect for breakfast, lunch or dinner on any day of the week. Using an already well-rounded tomato sauce, like our fresh tomato & basil sauce, lets you skip the time it would typically take using, say, canned tomatoes, and helps you realize a developed dish in a flash.
Shakshuka (Eggs Poached in a Spicy Tomato Sauce)
Perfect for breakfast, lunch or dinner; eggs simmered in a spicy, smoky tomato sauce with onions, chilis and spiked with a hit of harissa. Top with salty feta cheese and bright, fresh herbs to round out the deep heat and intensity of the sauce.
- 1 tbsp olive oil
- ½ medium yellow onion, thinly sliced
- 1 serrano or jalapeño chili, seeds removed and thinly sliced
- 1 tbsp harissa paste
- 1 fat clove garlic, thinly sliced
- ½ tsp sweet smoked Spanish paprika
- 1 500 ml container Fresh Tomato & Basil Sauce
- 4-5 large, free range eggs
- ¼ crumbled feta cheese (or more)
- fresh cilantro
Warm the oil in a 10" skillet over medium heat. Add the onions and chilies; season with salt and pepper. Stirring only a few times, fry until they have some nice, dark caramelized edges.
Add the harissa paste to the skillet and fry until it darkens slightly in colour and becomes fragrant - just a few seconds.
Add the garlic and fry for about 30 seconds, then add the paprika and stir to mix well with the vegetables.
Carefully pour the sauce into the skillet (it will sputter a bit), then stir everything together and bring to a gentle simmer.
Meanwhile crack each egg into a small bowl. Using a spoon, move some of the sauce to make a pocket and pour in an egg. Repeat this until all the eggs are nestled in the sauce. Season with salt and pepper.
Simmer on low heat, until the egg white are just set and the yolks are still runny. You can cover the skillet with a lid to speed up the cooking time, but if you like the look of bright sunny yolks, keep the skillet uncovered until the last minute or so.
Once the eggs are cooked, top with crumbled feta cheese and sprinkle with torn, fresh cilantro. Serve immediately with toast, extra slices of chilies, and a pinch of flaky sea salt for the ultimate finish.
DetailsPrep time: Cook time: Total time: Yield: 4 (or 2 generous servings)