epicurious4.1
Shakshuka
Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 20 min👤 Einat Admony📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to ⏱️ 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to ⏱️ 5 minutes. Stir in the garlic and tomato paste and sauté for another ⏱️ 2 minutes.
2
Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for ⏱️ 20 minutes. Layer the Swiss chard leaves on top.
bay leaf1
3
Crack the eggs into the tomato mixture. Cover and simmer for approximately ⏱️ 10 minutes or until the whites of the eggs are no longer translucent. Editor’s note: Head this way for more of our best recipes for eggs →
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