Israeli Shakshuka or Tunisian Chakchouk - Eggs Poached in Tomato Sauce

Israeli Shakshuka or Tunisian Chakchouk - Eggs Poached in Tomato Sauce

The eggs in this dish are poached directly in the sauce so there's no need to have a degree from the Sorbonne to poach the eggs. The tomato sauce has a nice tang to it and a good bread is essential to mopping both the egg yolks and the sauce. Shakshuka makes a perfect addition to a brunch or light lunch. There are endless versions of this wonderful egg dish. Called Chakchouka in Tunisia, it is major component of a Tunisian breakfast.

5 from 2 votes

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Course: Breakfast, Brunch, Lunch

Cuisine: Israel, Mediterranean, Middle Eastern, North Africa, Tunisia

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

12-inch ovenproof skillet

Ingredients

3 tbsp Olive oil
1 large Onion, thinly sliced
1 large Red bell pepper, cored and thinly sliced
2 small Jalapeno or Serrano peppers, stemmed, seeded and finely chopped
3 cloves Garlic, minced
1 tsp Ground cumin
1 tbsp Paprika
28 oz Can whole peeled plum tomatoes with their juice, coarsely chopped
1 tsp Kosher salt
¼ tsp Black pepper
8 large Eggs
¾ cup Crumbled feta cheese
2 tbsp Parsley or Cilantro leaves, chopped

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Heat oil in skillet over medium-low heat. Add onion and peppers and cook until very soft, about 20 minutes. Add garlic and cook 2 more minutes. Stir in cumin and paprika for another minute. Pour in chopped tomatoes, season with salt and pepper and simmer until thickened, 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomato sauce. Season eggs with additional salt and pepper. Put skillet in oven and bake until eggs are set in 8-10 minutes. Sprinkle parsley or cilantro on top and serve.

Nutrition