Recipe for creamy stovetop Shakshuka made with fresh tomatoes - no oven needed! If tomatoes are not in season, I use canned tomatoes (see info below). The recipe makes enough for 2-4 people, depending on your side (bread) and on how many eggs you add to the sauce.
Total Time35 minutesmins
Yield: 2-4
Author: Ursula | lilvienna.com
Ingredients
Tomato sauce:
2pounds(900 g -1 kg) tomatoes (about 6-8 large ones)
1small red bell pepper (90 g)
1small onion (90 g)
1-2clovesgarlic
3-4eggs
Olive oil
Spices for tomato sauce:
1/2teaspoonfine salt
1teaspoonfreshly ground black pepper
1/2teaspoonsugar
1teaspoonground coriander
1/2teaspoonground cumin
2tablespoonstomato paste (30 g)
Optional: Cayenne pepper for some heat
In addition:
To finish: 1/3 cup (50 g) crumbled feta and chopped parsley
For serving: toasted pita bread, challah, or sourdough bread
Large pan/skillet with lid (alternatively pot with lid)
Instructions
Finely dice tomatoes and set aside. Chop bell pepper and onion, mince garlic.
Heat a skillet with 1 tablespoon olive oil. Add onion and bell pepper, sauté for 3-5 minutes over medium-high heat. Then add garlic and cook for an additional minute while stirring constantly.
Add diced tomatoes with their juices and cook over high heat for about 5 minutes, stirring often.
Season with salt, pepper, sugar, coriander, cumin, and tomato paste. Add some cayenne pepper if you prefer it spicy.
Optional: Add 1/2 cup water (120 ml) and let cook over high heat for a few minutes. The vegetables should be softened and most of the liquid should be evaporated. If you prefer thick tomato sauce or if the sauce is juicy enough anyway due to watery tomatoes, skip this step. Taste and adjust salt.
Use a spoon or spatula to make 3 or 4 wells in the sauce and carefully (!) crack an egg into each well.
Cover pan with a lid and cook for another 5-7 minutes over low heat until the egg whites are set and the yolk is still runny. The timing will differ depending on your pan and how hot the oven is.
Sprinkle with feta cheese and parsley and serve with toasted pita bread, challah, or fresh bread.
Notes
Fresh tomatoes versus canned tomatoes:I love to use fresh, ripe and sweet tomatoes when they are in season. In winter, when tomatoes often taste bland, I prefer canned tomatoes. I replace the fresh tomatoes in the recipe with 2 cans (15 oz/400 g each) of peeled tomatoes. I especially love to use 1 can (fire roasted) diced tomatoes and 1 can crushed tomatoes.If making Shakshuka with canned tomatoes, skip the water used in the recipe and adjust the amount of salt - you might need less since they are often salted. The sauce also cooks quicker because canned tomatoes do not need to be cooked down.