Entree: Canada – Toronto Multicultural – شكشوكة ➤ Shakshuka (Eggs poached in a spiced tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 medium red bell pepper, seeded and diced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 g) tomato paste
- 1 28 oz (796 g) can crushed tomatoes
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) sweet paprika
- 1/2 tsp (1.5 g) ground cayenne or 1 tsp (5 g) harissa paste for heat
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 6 large eggs, approx. 300 g total
- 4 oz (115 g) crumbled feta cheese (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lemon juice (optional)
- Warm crusty bread or pita, for serving (optional)

Instructions

1. Heat the olive oil in a 10–12 inch (25–30 cm) skillet over medium heat. Add the chopped onion and diced bell pepper and cook until softened and beginning to brown, about 8–10 minutes.
2. Stir in the minced garlic and tomato paste and cook 1 minute until fragrant. Add the crushed tomatoes, cumin, paprika, cayenne or harissa, sugar, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10–12 minutes. Taste and adjust seasoning.
3. Make six shallow wells in the simmering sauce and crack an egg into each well. Cover the skillet and cook gently until the egg whites are set but yolks remain soft, 6–8 minutes (longer for firmer yolks).
4. Remove the skillet from heat. Sprinkle feta (if using) and chopped parsley or cilantro over the top, and drizzle with lemon juice if desired. Serve hot straight from the pan with warm bread or pita to scoop the sauce and eggs.