Eggs Poached in Tomato Sauce – Shakshuka

Poached Eggs in tomato sauceMain

Shakshuka, Eggs Poached in Tomato Sauce makes a wonderful meal for breakfast, lunch or dinner. It is a very popular dish in Israel and Middle East. The original recipe is without sausage but I had to add my own little twist to it. This recipe requires minimal, simple ingredients and very easy and not time consuming to make. I love having some crusty bread with that will mop up the delicious sauce. It is another chance to have eggs for dinner; not just for breakfast. Hope you enjoy as much as we did.

Poached eggs in tomatoe sauceM

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
4 medium tomatoes, coarsely chopped
4 large eggs
1/2 lb. Italian sausage (I used Hot)
Salt and black pepper to taste
1 tsp. sweet paprika
2 Tbsp. feta cheese, crumbled
Chopped cilantro, for serving

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Direction:
Heat oil in a skillet over medium-low heat. Sauté onions for about 2-3 minutes. Add sausage, mix breaking down to small pieces.  Add tomatoes, stir in paprika, season with salt and pepper to your taste; cook stirring occasionally, until the tomatoes break down and get saucy, and sausage fully cooked about 7 minutes.

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Make 4 divots in the mixture with the back of a spoon, and gently crack an egg into each divot.

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Cover, and let cook until the eggs are set to your liking. Sprinkle the eggs with a bit of salt and pepper. Sprinkle with feta and fresh cilantro. Serve with crusty bread.

Enjoy!!!

Eggs Poached in Tomato Sauce – Shakshuka

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Eggs Poached in Tomato Sauce – Shakshuka

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, thinly sliced
  • 4 medium tomatoes, coarsely chopped
  • 4 large eggs
  • 1/2 lb. Italian sausage (I used Hot)
  • Salt and black pepper to taste
  • 1 tsp. sweet paprika
  • 2 Tbsp. feta cheese, crumbled
  • Chopped cilantro, for serving

Instructions

  1. Heat oil in a skillet over medium-low heat. Sauté onions for about 2-3 minutes. Add sausage, mix breaking down to small pieces. Add tomatoes, stir in paprika, season with salt and pepper to your taste; cook stirring occasionally, until the tomatoes break down and get saucy, and sausage fully cooked about 7 minutes. Make 4 divots in the mixture with the back of a spoon, and gently crack an egg into each divot. Cover, and let cook until the eggs are set to your liking. Sprinkle the eggs with a bit of salt and pepper. Sprinkle with feta and fresh cilantro. Serve with crusty bread.
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5 comments

    • Inessa says:

      Thank you Nadia. We tried with and without sausage, and we like with meat better. Especially Hot Italian sausage has all the spices we love ;)

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