Description
Shakshuka eggs are eggs poached in a thick tomato sauce. Earthy and comforting, and perfect for breakfast, brunch or supper, these hearty eggs are a simple treat!
Ingredients
2 T olive oil
1 chopped onion
2 minced cloves of garlic
1/2 chopped red pepper
2 t harissa chili paste, sriracha or optional
1 can diced tomatoes, drained
1/2 c tomato sauce
1/2 t marjoram or more to taste
4 room temperature eggs
6 T ricotta or goats cheese or feta cheese sprinkled on top
Salt and Fresh Pepper
Instructions
Heat olive oil in medium to large skillet over medium heat.
Add the onions, garlic and pepper. Cook for 5 -8 minutes to allow the veggies to soften. Add the chili paste and marjoram and tomatoes.
Let mixture simmmer gently on medium-low heat for 5 – 10 minutes, so flavors meld and the mixture thickens.
Make 4 impressions in the tomato sauce and crack an egg and add a dollop of goat cheese, ricotta or feta in each. Cook about 8 to 10 minutes until the egg whites have set. At this point you could cover the skillet with a lid and the eggs will cook faster.
When eggs are set, remove from heat and let the skillet set for a few minutes so the eggs can settle. Drizzle with a bit of olive oil and sprinkle with cilantro or parsley.
Notes
Please see tips above for additional or different seasonings and vegetables.
