Best 3 Poached Eggs In Tomato Sauce Shakshouka Recipe By Tasty Recipes

Poached eggs in tomato sauce shakshuka is a delectable dish packed with bold flavors, vibrant colors, and a rich history. Originating from North Africa, this culinary masterpiece has captivated taste buds worldwide with its tantalizing blend of spices, aromatic herbs, and perfectly cooked eggs nestled in a velvety tomato sauce. Whether you prefer a classic shakshuka or a modern twist, this article will guide you through the steps to create the ultimate poached eggs in tomato sauce shakshuka recipe, ensuring a delightful dining experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY

North African-style Poached Eggs In Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette

Provided by Alvin Zhou

Categories Breakfast

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons harissa paste
2 tablespoons tomato paste
28 oz diced tomato, 2 cans
5 large eggs
fresh parsley, chopped, to serve
1 loaf baguette, to serve

Steps:

In a large cast-iron skillet, heat the oil over medium heat.
Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
NOTE: To speed the process up, cover the skillet with a large lid.
Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams

POACHED EGGS IN TOMATO SAUCE (SHAKSHOUKA) RECIPE BY TASTY

Poached Eggs In Tomato Sauce (Shakshouka) Recipe by Tasty image

Here's what you need: oil, garlic, small onion, crushed tomato, worcestershire sauce, cayenne pepper, cumin, paprika, tomato, fresh parsley, eggs, parsley, feta cheese

Provided by Tasty

Categories Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 13

Ingredients

1 ½ tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
2 cups crushed tomato
1 tablespoon worcestershire sauce
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon paprika
1 tomato, diced
¼ cup fresh parsley
3 eggs, room temperature
parsley, chopped, to garnish
feta cheese, to garnish

Steps:

Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
Add dice tomato and cook until sauce has thickened.
Using a spoon, create wells for the eggs, crack an egg into each well.
Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams

EGGS POACHED IN TOMATO SAUCE

Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful the sauce will be.
Don't overcrowd the pan: When poaching the eggs, make sure there is enough space between them so that they can cook evenly.
Cook the eggs over low heat: This will help to prevent them from becoming overcooked and rubbery.
Season the sauce to taste: Add salt, pepper, and other spices to taste.
Serve immediately: Shakshouka is best served hot out of the pan.

Conclusion:

Shakshouka is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover tomatoes and eggs, and it can be easily customized to your own taste. So next time you're looking for a quick and flavorful meal, give shakshouka a try!