Shakshuka, a dish steeped in history and cultural significance, invites us to celebrate its vibrant flavors and nourishing ingredients. Originating from North Africa and gaining popularity across the Middle East, this medley of poached eggs simmered in a spicy tomato sauce has become a staple in kitchens around the world. The roots of Shakshuka can be traced back to ancient culinary practices, where fresh, wholesome ingredients were the foundation of every meal.
The traditional ingredients of Shakshuka ripe eggs, tomatoes, bell peppers, onions, and spices align perfectly with our philosophy of promoting healthier cooking methods. Each bite of Shakshuka is a celebration of nutrition, offering a burst of flavors while providing essential vitamins and minerals.
When preparing Shakshuka, the choice of cookware can elevate your culinary experience. Health Craft's premium cookware is designed with craftsmanship and longevity in mind, ensuring even heat distribution and superior cooking results. Our pots and pans are perfect for simmering the rich tomato sauce and gently poaching the eggs, allowing you to create a dish that not only tastes amazing but also nourishes your body.
Shakshuka (Eggs Poached in a Spicy Tomato Sauce)
EQUIPMENT: 11¼-inch Sauté Skillet, Kitchen Machine food cutter
PREPARATION: 40 minutes – makes 4 to 6 servings
INGREDIENTS:
- · 1 small yellow onion chopped #2 cutting cones.
- · 1 jalapeno seeded and minced.
- · 1 medium red pepper seeded and chopped.
- · 2 cloves garlic, minced.
- · 2 tablespoons harissa paste, or 1 tablespoon smoked paprika.
- · 1 teaspoon cumin
- · 1 teaspoon brown sugar
- · 4 cups ripe tomatoes, or (28 ounce) can crushed tomatoes with juices.
- · 4 eggs
- · ½ cup feta cheese, crumbled
- · 1 tablespoon fresh chopped parsley (for garnish)
- · Toast or warm pitas, for serving or dipping.
DIRECTIONS:
Heat a large skillet over medium-high heat 275°F. Dry sauté onions and peppers, stirring occasionally, until caramelized golden brown, about 4 to 5 minutes. Add garlic, paprika, cumin, and brown sugar and sauté, stirring frequently, until garlic is soft, about 2 more minutes. NOTE: lower the heat if necessary to prevent burning.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½-cup water, reduce heat to medium-low 225, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs evenly across sauce’s surface. Cover the skillet, open the vent, and cook until the yolks are just set, for about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
Serve over wholewheat toad or warm pita bread, sprinkle with feta and parsley and serve.