EASY Shakshuka (Poached Eggs in Tomato Sauce)

EASY Shakshuka (Poached Eggs in Tomato Sauce)

from dishedbykate.com
15 min

A luscious, harissa-packed tomato sauce, perfectly cooked eggs and delicious garnishes? This shakshuka recipe will be your go-to for those days you really can’t be bothered cooking. I promise it’s easy, quick and seriously tasty.

Ingredients

  • ½ tablespoon olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 x 400g/14oz tin of peeled plum tomatoes (you can also use crushed or chopped)
  • 2 free-range eggs
  • 1 tablespoon tahini
  • 1 handful of torn mint leaves
  • 1 tablespoon dukkah
  • 1 tablespoon marinated feta (or regular feta, crumbled)

Directions

  1. 1

    Start by adding 1/2 tablespoon of olive oil to a small pan over a medium heat. Add the 1 tablespoon of harissa, along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and 1/2 teaspoon of salt. Cook, stirring for a minute until fragrant.

  2. 2

    . Add the tin of tomatoes, then refill the tin quarter of the way up with water, give it a little swirl then pour that into the pan too. Stir, then reduce the heat to low and cook, stirring occasionally until thick and glossy (about 5 minutes).

  3. 3

    Make two little holes in the pan with your spoon, then crack one egg into each hole. Pop the lid on (use a plate if you don’t have a lid) and let the eggs poach in the pan for 4 minutes, until the whites have changed colour (they’ll go white from being clear) but the yolks are still runny.

  4. 4

    . When the eggs are ready, remove the pan from the heat. I like serving this shakshuka straight from the pan to reduce dishes and it’s also just way easier – no risk of breaking the eggs by transferring them to another plate! Drizzle over 1 tablespoon of tahini, followed by 1 tablespoon of dukkah, the mint and the marinated feta. Eat straight away, ideally with a good chunk of your favourite bread to mop up all the sauce.