Shakshuka Eggs
- Alice Wayte
- Jul 22
- 1 min read
One of my favorite summer breakfasts to make is shakshuka, a poached egg and tomato dish popular in North Africa and the Middle East. It's sweet and flavorful while still keeping the eggs the star of the dish.
Start by sautéing diced onion and peppers until softened. While shakshuka traditionally uses bell peppers, the soshito frying peppers currently available in the CSA add a similar flavor. Add garlic and sauté for 30 seconds before adding chopped tomatoes. Using beefsteak tomatoes or any whole or crushed canned tomatoes is recommended, but cherry tomatoes will work just as well with some addition simmering time.
Simmer for at least 10 minutes until it is soft and soupy. If the tomates are still watery, keep going and check again. Simmering time depends on the water content, ripeness, and variety of tomato used, so just keep an eye on them and add a small amount of extra water if needed.
Once the sauce is ready, crack 3-4 eggs into the tomatoes, being careful to keep the yolk intact. I like to crack the egg into a small bowl and make a well in the sauce before pouring it in. Cover with a lid and let cook on low until the whites are set, about 5-10 minutes. If you prefer a more cooked yolk, you can spoon the sauce over the yolk to speed up the process.
Serve with toasted bread or tortillas, and top with feta cheese and cilantro. Fresh basil and parsley also work well!
