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Monday, 29 January 2018 13:55


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Shakshouka (eggs poached in tomato sauce) Shakshouka (eggs poached in tomato sauce) Rebecca Sherrow
Eggs poached in a spicy, homemade tomato sauce is a favorite in our house for breakfast, lunch or dinner. The amount of sauce you use will depend on how many eggs you're cooking. Below are the recipes for both a full batch of sauce and for the Shakshouka.

  • Ingredients: Tomato Sauce

    1 TBSP olive oil
    3 cloves garlic
    2 TBSP tomato paste
    1 28 oz. can whole San Marzano tomatoes
    1/4 cup water
    1 tsp sugar
    1/2 tsp balsamic vinegar
    1 tsp dry basil
    1/2 tsp dry oregano
    1/2 tsp crushed red pepper flakes
    1 carrot, peeled & sliced in half lengthwise (optional, to control the acidity of the sauce)
    salt and pepper, to taste

    Shakshouka (Poached Eggs in Tomato Sauce)

    2 – 4 cups tomato sauce
    1/2 tsp ancho chili powder
    1 tsp smoked paprika
    crushed red pepper, to taste, I use about a half a teaspoon
    4 to 8 eggs, I plan on two per person
    salt and pepper to taste
    Chipotle Tabasco or other hot sauce
  • Cuisine: Middle Eastern
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Comfort food, Quick & easy, Light fare, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 15-30 minutes
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