Shakshuka Saborosa
A delightful dish featuring poached eggs in a rich and aromatic tomato sauce, perfect for breakfast, brunch, or light dinner.
Ingredients
For the sauce
- 1 can canned peeled tomatoes Juicy and flavorful
- 1 medium onion, diced For base flavor
- 1 red bell pepper, diced Add color and sweetness
- 2 cloves garlic, minced For aroma and flavor
- 1/4 teaspoon cayenne pepper Adjust according to heat preference
- 1 teaspoon ground cumin Earthy flavor
- 1 teaspoon sweet paprika Adds depth of flavor
- 4 large eggs Perfectly poached
- to taste salt and pepper For seasoning
For serving
- 4 slices fresh bakery bread For scooping the sauce
- to taste fresh cilantro For garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and red bell pepper, sautéing for about five minutes until soft and aromatic.
- Stir in the minced garlic and cook for an additional one to two minutes.
Cooking
- Add the canned peeled tomatoes, crushing them lightly with a spoon.
- Stir in cayenne pepper, ground cumin, and sweet paprika. Let the mixture simmer for about ten minutes.
- Once the sauce has thickened, create small wells in the mixture and gently crack the eggs into each well.
- Season the eggs with salt and pepper, cover the pan, and cook for about five to seven minutes until desired doneness.
- Meanwhile, toast the slices of fresh bakery bread until golden brown.
Serving
- Serve the Shakshuka hot from the skillet, garnished with fresh cilantro, alongside the crispy toasted bread.
Notes
Use the freshest ingredients for the best flavor. Customize with additional vegetables or toppings like feta cheese.