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.
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
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.
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.
Enjoy!!!
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
- 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.
- Enjoy!!
Inessa, there’s no pork in the Shakshuka in the Middle East 😉
Lina, thanks for pointing that out. I meant to mention that this is with my own twist. But yes original is without meat.
This is so delish! We always made it with onions and tomatoes only. But would love to try it this way. Beautiful photography!
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 😉
I love Shakshuka, I’ve made it before with eggplant :).
This is my favorite breakfast!!!!