03 May 2010


I had never heard of shakshuka, but was dying to try the recipe out ever since Deb from Smitten Kitchen posted it. How can you go wrong with poached egg and a tomato gravy? I added a few variations. Perfect for a day when you want to whip up something quick for dinner/ brunch.

Serves 2-3

4 eggs
1/2 large yellow onion, chopped fine
1 jalapeƱo pepper, chopped
1.5 large tomato, chopped
5 cloves garlic, chopped into medium pieces
1 tsp cumin pwdr
1/4 tsp paprika pwdr
1/4 cup crumbled feta cheese
cilantro leaves for garnish (the original used parsley)

In a shallow pan, heat oil and add the onion and pepper. Saute for 4-5 minutes until the onions turn translucent. Add the garlic and saute for 2 minutes. Next, add the cumin and paprika pwdrs, and saute for 2 minutes. Now add the tomato pieces along with 1/2 cup water. Using the back of the spoon, crush the tomato pieces as they cook. Cook the tomato gravy for about 15 minutes. I added a little more water as needed. When the liquid is bubbling, crack eggs over the sauce and allow it to spread over the tomato gravy surface. Cover with a lid, and allow the eggs to poach for about 5 minutes. Remove the lid, and baste the eggs with some of the tomato gravy. Garnish with feta and cilantro/ parsley and eat immediately with pita or naan.

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