Shakshouka (Eggs Poached in Tomato Sauce)

Shakshouka is a middle-eastern dish that is often served for breakfast, but I most often serve this as a light lunch or dinner.

It is a very easy dish, and I always have the ingredients to hand, so it is often something I turn to when I have forgotten to get the meat out of the freezer for dinner… .

Traditionally, this is served with bread to mop up the juices.  I like to serve this with a thick slice of plantain bread but you could use any bread that works for you.

Shakshouka

serves 4-6

shak2

  • 2 tbsp coconut oil (or other fat of choice)
  • 1 onion- finely chopped
  • 3 garlic cloves – peeled and crushed
  • 1 Serrano chilli pepper – seeded and chopped
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1btsp ground cumin
  • ½ tsp turmeric
  • 1 796ml/28fl oz can of diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 cup chopped kale – I used organic frozen kale that I bought from Costco
  • 6 eggs
  • 1 handful of chopped cilantro

Preheat the oven to 190°C/375°F.

Heat the oil in a large skillet, over a medium-high heat, and add the onion.  Sautee for 2-3 minutes, then add the crushed garlic.  Cook for another minute or two.

Now add all the spices and the salt and pepper.  Cook for a couple of minutes until the mixture is fragrant.

Add the tomatoes, tomato paste, honey and balsamic vinegar.  Cook for around 15 minutes, stirring occasionally, until it is a thick, rich tomato sauce.

Add the kale and cook for another 5 minutes.

Taste the salt and adjust the seasonings as necessary.

Spoon the sauce into a large ovenproof dish.

Using the back of a spoon, make 6 wells in the sauce, and crack an egg into each one.

Bake in the oven for 10-15 minutes until the egg-whites are set but the yolks are still runny.

Garnish with cilantro and serve at onceshak4

I spooned it into large flat soup-plates, taking care not to break the yolks on the eggs:

shak1

I served these with a slice of plantain bread to mop up all the wonderful juices and some carrot and beet fries.

Shared at Waste Not Want Not Wednesday #71

Shared at Full Plate Thursday 5-8-14

Shared at Thrifty Thursday week 59

Shared at Whole Food Fridays

 

 

 

 

 

 

2 thoughts on “Shakshouka (Eggs Poached in Tomato Sauce)

  1. We just love this dish, so much wonderful flavor! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s