Eggs In Tomato Sauce (Shakshuka)
Eggs In Tomato Sauce (Shakshuka): thick, runny yolk meets rich tomato sauce. This is some good, fiery comfort food!
Servings: 6
Calories: 362kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic large, crushed
- 1 red bell pepper deseeded and diced
- 250 g lean sausages of your choice, casings removed, or ground sausage meat
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¾-1 teaspoon chilli powder mild - adjust to your taste
- 1 pinch Cayenne pepper optional
- 24 ounces whole peeled tomatoes 14 oz tins, roughly chopped
- 2 tablespoons tomato paste
- 1 pinch salt
- 6 eggs large
- ¼ cup flat leaf parsley or cilantro/coriander leaves, chopped, to serve
- 6 flatbread bread to serve
Instructions
- Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
- Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
- Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
Notes
*I used plain, lean chicken sausages for this recipe, but you can use beef or turkey.
Nutrition
Calories: 362kcal | Carbohydrates: 32g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 761mg | Potassium: 585mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1564IU | Vitamin C: 42mg | Calcium: 115mg | Iron: 4mg