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Traditional North African Shakshuka (Poached Farm Eggs in Spiced Tomato and Pepper Ragout)
The iconic Maghrebi skillet sensation: farm eggs gently poached in a simmering reduction of sweet bell peppers, ripe tomatoes, garlic, cumin, and spicy harissa, served piping hot with crusty bread.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Large farm eggs4 pc
- Canned crushed plum tomatoes with juice600 g
- Red and yellow bell peppers, thinly sliced2 pc
- Yellow onion, diced1 pc
- Garlic cloves, thinly sliced3 clove
- Traditional North African harissa paste1 tbsp
- Ground cumin1 tsp
- Sweet smoked paprika1 tsp
- Extra virgin olive oil40 ml
- Fresh cilantro and parsley, chopped2 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Heat olive oil in cast iron skillet. SautƩ onion and sliced bell peppers for 8-10 mins over medium heat until tender and lightly caramelized.
10 min timer
2
Add garlic, harissa, cumin, paprika, and salt; cook 1 min. Pour in crushed tomatoes and simmer gently 10 mins until thick and rich.
10 min timer
3
Make 4 wells in the sauce with a spoon; crack an egg into each well. Cover and cook over low heat 5-7 mins until egg whites are set but yolks remain runny. Garnish with chopped herbs and serve immediately with crusty bread.
7 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
260
Protein
11g
Carbohydrates
16g
Fat
17g
Allergens
Eggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
