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How to make the classic Shakshuka dish – Poached eggs are the key to this recipe


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The dish is popular in Israel and on any brunch menu you are lucky to find it

Why we love it: This healthy dish is popular in Israel, and you’re lucky enough to find it on any brunch menu. Made with the incredibly tasty tomato sauce, Shakshuka will warm your soul instantly.

What you will need:

  • 2 spoons of olive oil
  • 6 cloves garlic, diced
  • 1 jalapeño, seeds removed, sliced
  • 8 medium ripe tomatoes, diced
  • cumin
  • paprika
  • 1 spoons of tomato paste
  • 6 eggs
  • parsley, chopped

How to make it:

  1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the garlic and jalapeño.
  2. When the garlic is golden and the jalapeño has softened, add the tomatoes. Add the cumin, paprika and tomato paste and mix.
  3. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes or until sauce thickens.
  4. Carefully break the eggs into the tomato sauce. Once the eggs look cooked – about 8 minutes – cover the pan to cook the top of the eggs, checking every now and then to make sure the yolks aren’t overcooked.
  5. Garnish with sea salt, black pepper and parsley. Serve with fresh bread.
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