Shakshuka: Poached Eggs in Spicy Tomato Sauce
- Saute onion and pepper.
- When the onion and pepper are soft, add the chopped garlic and parsley and sauté for 1 minute. If using the hot pepper, add it with the chopped garlic and parsley.
- Remove the hot pepper for mild heat, and add the chopped tomatoes and tomato paste, (For a hotter dish, keep the pepper in. Add the sugar if using. Add a shake of salt and pepper
- Let the sauce cook about 15-20 minutes covered, Remove the cover for the last five minutes if you see there’s a lot of liquid still.
- Crack the eggs, one at a time, into a cup and gently slide them into the sauce. Cover and let the eggs cook a bit to firm up, then gently spoon sauce over the tops. Cook until done.
And here's the dish plated and ready to eat. Serve with bread and salad for a delicious lunch or light supper.