The Ultimate Shakshuka Recipe | Rich Tomato & Sweet Pepper Poached Eggs

Описание: Authentic Shakshuka with perfect runny yolks! 🍳✨ Join TheKitchenDaily to master this classic Mediterranean and Middle Eastern breakfast. We slow-simmer a vibrant base of sweet peppers, aromatic garlic, and crushed tomatoes infused with a bold blend of cumin and coriander. This one-pan wonder is finished with eggs poached directly in the sauce to achieve tender whites and golden, liquid centers.

Ingredients
Eggs: 5 pcs
Onions: 2 pcs
Garlic: 7 cloves
Sweet Peppers: 3 pcs
Crushed (Pureed) Tomatoes: 400 g
Olive Oil: 5 tbsp
Cumin (Zira): 1 tsp
Smoked Paprika: 1 tbsp
Ground Coriander: 1 tsp
Sugar: 1 tsp
Salt: 1 tsp
Hot Chili Pepper: to taste
Black Ground Pepper: to taste
Fresh Parsley: to taste
Water: as needed (optional)

Culinary Technology (Step-by-Step)
Sautéing the Aromatics: Heat 5 tbsp of olive oil in a deep heavy-bottomed skillet. Add finely chopped onions and sauté until translucent and golden.
Developing the Base: Incorporate the minced garlic and diced sweet bell peppers. Season with salt and simmer until the peppers soften significantly.
Toasting the Spices: Add the cumin, paprika, ground coriander, chili, and black pepper. Stir well for about a minute to release the essential oils and aromas.
The Tomato Reduction: Pour in 400 g of crushed tomatoes and add 1 tsp of sugar to balance the acidity. If the sauce is too thick, add a small amount of water. Cover with a lid and simmer on low heat for 20–30 minutes until the sauce develops a rich, jammy consistency.
Finishing the Sauce: Stir in freshly chopped parsley and allow it to wilt into the sauce for a minute.
Poaching the Eggs: Create 5 small wells in the simmering sauce and carefully crack an egg into each indentation.
Precision Cooking: Cover the skillet and cook until the egg whites are fully set (opaque) while the yolks remain semi-liquid and runny.
Serving: The dish is ready to be served immediately, ideally with crusty bread for dipping into the yolks and sauce.

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