SHAKSHUKA - Eggs Poached In Spiced Tomato Broth

Perfect for guests when you want to impress them with a dish that's complex in flavor but simple in preparation.

When I first had Shakshuka, I knew it as "Eggs In Purgatory". I'm calling that a misnomer because this slightly spicy tomato broth and pillows of perfectly poached eggs is something you'd expect to find in Heaven. That's super lame and I'll probably edit it out before I post this.

Getting a nice char on the onions and peppers in the first step of this dish is essential for building a strong flavor base so don't get impatient — it's worth the wait! 

 It's so nice I made it twice - the second time with sausage

It's so nice I made it twice - the second time with sausage

I've chatted with some casual home cooks who are turned off by the idea of poaching eggs because it seems hard. Well, please don't let that stop you from trying this dish because it is the opposite of hard. Easy. This is easy.

All you have to do is crack the eggs into the tomato broth, cover the pan and wait 5 minutes. You can do that! I believe in you!

A few last notes: the spice level in this dish is completely customizable to your liking.

  • Want it spicier: Add more red pepper flakes, use a stronger chili.
  • Want it milder: Omit the red pepper flakes and use a milder chili like a poblano.
  • You are in control

Top this dish with fresh herbs and salty/brine-y accompaniments, I suggest olives and feta, but no one would get mad if you used artichoke hearts and sun dried tomatoes or something. You do you.

SHAKSHUKA - Eggs Poached In Spiced Tomato Broth