97% would make again
Poached Eggs In Tomato Sauce (Shakshouka)
featured in 10 Easy Egg Recipes You'll Crave Everyday
Under 30 minutes
Under 30 minutes
Ingredients
for 3 servings
- 1 ½ tablespoons oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 cups crushed tomato (485 g)
- 1 tablespoon worcestershire sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 tomato, diced
- ¼ cup fresh parsley (10 g)
- 3 eggs, room temperature
- parsley, chopped, to garnish
- feta cheese, to garnish
Nutrition Info
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- Calories 189
- Fat 11g
- Carbs 13g
- Fiber 3g
- Sugar 7g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
- Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
- Add dice tomato and cook until sauce has thickened.
- Using a spoon, create wells for the eggs, crack an egg into each well.
- Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
- Enjoy!