Shakshuka - Eggs Poached in Tomatoes Sauce
This dish is perfect for anytime of the day from breakfast to dinner. This is a great sharing meal that will surely bring everyone together. However you like your eggs, from soft poached to fully cooked.
Equipment
- Sharp knife
- Large pan (perferrably non-stick)
- Chopping Board
Ingredients
- 5-6 Medium Bell Pepper (Multi-colored or just red) - Chopped
- 1 Large Onion Chopped
- 6 Medium Size Tomatoes Chopped
- 3 Medium Size Spring Onion Chopped
- 3-4 TBSP Vegetable Oil
- 1 TSP Paprika Ground/Powder
- 1 TSP Cajun Ground/Powder
- 1 TSP Coriander Ground/Powder
- 1½ TBSP Harissa
- 2-3 Cloves Garlic Minced (If using powder, use 1 teaspoon)
- 1-3 Habanero Pepper /Scotch bonnet / Ata rodo de-seed and chopped (sub with 1/2 to 2 teaspoon of ground cayenne pepper or chilli pepper)
- 3-5 Sausage Chopped and fried lightly with 1 teaspoon of oil (Skip if not available)
- 5-7 Slices Bacon Chopped and cooked (Skip if not available)
- 6 - 10 Eggs
- Seasoning cube To taste or chicken bouillon powder (1 teaspoon) (Skip if not available)
- Salt To Taste
Instructions
- Place a pan on low to medium heat and add the oil.
- Once it is hot, add the onions and let it sauté. (If using fresh garlic, add it at this stage).
- Add all the spices and stir and let it cook for about 1 min, stirring constantly so it doesn't burn.
- Add the chopped tomatoes and the red bell peppers and stir, cover and allow to cook, stirring intermittently for about 15 to 20mins.
- (If using other types of garlic, Add it.)
- Stir and gently use the spatula to mash the tomatoes and pepper so it breaks down a bit faster as you stir, you can also skip mashing it down.
- After about 3-5mins, Add the habanero pepper and the remaining bell pepper (If using any other colour(s) that isn't red.) and stir.
- Then add the cooked sausages and bacon and stir
- Add the spring onions. Cover and allow to cook for another 5-7 mins, stirring intermittently.
- Add salt to taste and stir (I am adding the salt at this stage because the sausage and bacon has salt in them, this way, I can control the overall amount of salt I add).
- Add the seasoning cube, stir, taste and adjust seasoning as needed and cover.
- Allow to cook for another 3 mins, stirring intermittently.
- NOTE: (If you won't finish the sauce in one day, since eggs isn't the best candidate for reheating lol then, I will suggest dividing it at this point, serve some away in a bowl and save in the fridge or freezer for later/another day and when ready to eat, heat it in a pan on low to medium heat and once it is hot, break in eggs, cover and allow to poach.)
- Now, Break in eggs, one at a time. (If you are unsure about the eggs break them individually in a bowl first before pouring it into the tomatoes sauce gently, one at a time.)
- Cover and allow to poach for about 3 to 8 mins depends on how cooked you want the eggs. 3-4mins if you want the yolk running and then leave it longer for a set yolk.
- Garnish with the remaining spring onions and remove from heat.
- Serve with flat bread or any kind of bread or white rice or eat it alone.
- With Love, B!
Video
Notes
NOTE: (If you won't finish the sauce in one day, since eggs isn't the best candidate for reheating then, I will suggest dividing it at this point, serve some away in a bowl and save in the fridge or freezer for later/another day and when ready to eat, heat it in a pan on low to medium heat and once it is hot, break in eggs, cover and allow to poach.)