Spiced Tomato Poached Eggs — Egg Shakshuka
Levantine eggs poached in a spiced tomato-pepper-and-onion sauce with cumin and Aleppo pepper, finished with feta, parsley, and warm pita for scooping.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 200g yellow onion and 200g red bell pepper. Finely grate 6 garlic cloves. Finely dice 500g ripe tomato. Crumble 60g feta cheese. Chop 20g flat-leaf parsley and 10g coriander leaves. Brush both pitas with a little olive oil.
Saute
Heat 30ml olive oil in a 26cm skillet over medium for 1 minute. Add onion and bell pepper, cook 6 minutes until softened and edges colour slightly.
Bloom
Stir in garlic, cumin, paprika, Aleppo pepper, and caraway; toast 30 seconds until fragrant. Stir in tomato paste and cook 1 minute until darkened.
Simmer
Add diced tomato and salt. Simmer 9 minutes, stirring occasionally, until sauce thickens and oil pools at edges.
Poach
Make 4 wells in sauce with the back of a spoon. Crack an egg into each well. Cover with a lid and cook on low 4 to 5 minutes until whites set but yolks wobble slightly. While eggs cook, warm both pitas in a dry pan over medium 30 seconds per side until pliable.
Finish and plate
Off heat, scatter feta, parsley, and coriander over shakshuka. Dust with finishing Aleppo pepper. Serve in the skillet with warmed pita and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.