Shakshuka with Soft-Boiled Eggs

Ingredients

• 3 eggs (Cooked for 5 minutes for soft-boiled yolks, then peeled)
• 3 large tomatoes (Peeled and diced into small cubes)
• 2 tbsp olive oil (For heating the skillet)
• 1 tbsp fresh garlic (Chopped)
• 1 tbsp tomato paste
• 0.5 red onion (Finely sliced; used as a garnish)
• coriander (For garnish)
• salt and pepper (To taste; additional black pepper is used for finishing)
• 1 tbsp Cajun seasoning
• 0.5 tsp red chili flakes
• 0.5 tsp cumin seeds (Listed in the ingredients; the method does not specify when to add them)
• 1 green chili (Sliced; for garnish)
• crusty bread or warmed flatbread (For serving)

Steps

1. 1

   Heat the olive oil in a skillet over medium heat.

2. 2

   Add the fresh garlic and sauté for 1 minute.

3. 3

   Add the tomato paste and freshly chopped tomatoes.

4. 4

   Season the tomatoes with salt, pepper, red chili flakes, and Cajun seasoning. The source also lists cumin seeds, but does not specify their addition in the method.

5. 5

   Bring the tomato mixture to a boil, then lower the heat to medium-low. Simmer for about 10 minutes, until the tomatoes have softened into a sauce.

6. 6

   Meanwhile, bring a pan of water to a boil. Add the eggs and cook for 5 minutes for soft-boiled eggs.

7. 7

   Peel the boiled eggs and set them aside.

8. 8

   Add the peeled boiled eggs to the prepared tomato sauce.

9. 9

   Garnish with the finely sliced red onion, coriander, and sliced green chili. Finish with additional black pepper.

10. 10

    Serve with crusty bread or warmed flatbread.

Notes

The source calls this shakshuka but uses separately cooked soft-boiled eggs rather than cooking the eggs directly in the tomato sauce. The quantity of coriander and the amount of salt and pepper are unspecified. Cumin seeds are listed but not assigned a step in the method.

Nutrition per serving

• breakfast
• main
• vegetarian
• Middle Eastern-inspired
• stovetop
• spicy
• quick meal