Have you ever ever puzzled how to make shakshuka? This extremely good center japanese poached egg dish made in a saucy tomato broth is the following exceptional addition in your weekend brunch.


The opposite week, Sahar turned into over and we were discussing some exciting new tasks for the YouTube channel. one way or the other we were given into a discussion approximately happiness (who doesn’t want to speak approximately happiness?!) and before she should finish asking me my favourite matters, I shouted BRUNCH.

The thought of brunch makes me glad, and thoughts of happiness make me consider brunch. some of my first-class memories in existence have came about over the brunch desk. yes, this publish will surely be forcing you to take a stroll down memory lane with me.


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 28 ounce can diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • optional: pinch of dried chili flakes
  • 5 large eggs
  • 1-2 tbsp freshly chopped parsley
  • fresh black pepper, to taste

  1. Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
  2. Saute onions for 3-5 mins or until translucent.
  3. Add in garlic and cook for 1 minute.
  4. Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
  5. Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
  6. Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
  7. Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.
  8. Serve immediately with fresh bread or pita for dipping.

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