Turn a few poached eggs into a delicious meal by making it into an easy Shakshuka recipe! Oozy poached egg soaked in flavourful, tangy tomato sauce, topped with fresh arugula, and dipped with some crunchy toasted bread. Perfect for breakfast, lunch, and dinner! All you need is 10 wholesome ingredients and 30 minutes and 1 pot to whip up this perfect Sunday brunch!😋
What is Shakshuka
Shakshuka is a traditional middle eastern recipe that involves poaching an egg in tomato sauce with onions, peppers, garlic and spices. Originating from Northern Africa, the name “shakshuka’ is the Arabic word for ‘all mixed up’ and refers to the blend of exotic spices and flavours that are brewed into this dish.
I love this recipe because it is so customizable. If you don’t have eggplant on hand, you can easily substitute it with another veggie of your choice!
How to Make Shakshuka
Shakshuka is a very easy recipe to make. All you need is 10 simple ingredients, 30 minutes, and 1 pot!
You first start by cooking the tomato sauce with onion, garlic, tomato, eggplant and dry basil. I love the flavour profile these ingredients create. This sauce is really great on its own if you want to keep some for later as a pasta sauce.
The second step is to poach the eggs. This is an important step because the timing will determine how cooked or runny your egg is. I love my poached eggs just a little bit on the runny side.
Lastly, garnish with some arugula. It adds a fresh flavour to the dish, be sure to add it after everything is finished cooking or the arugula will wilt very quickly into the hot tomato sauce! (PS, fresh basil is also a great substitute for garnish!)
How to Serve the Shakshuka
Shakshuka is perfect for breakfast, lunch, and dinner. One of my favourites is to serve is dipping some freshly toasted bread/pita bread into the oozing egg yolk combined into the tomato sauce, oh myyyyy~ You can also serve it with rice or anything you can dip in it. 😄
- Crack the eggs into a separate bowl and pour it into your cooking pan to avoid putting shells into the sauce.
- Before I put the egg into the frying I like to form a nest in the sauce by pushing it away from the center. This ensures the egg gets direct contact to the frying pan.
- Substitute just eggplant with your favourite veggies when cooking the tomato sauce.
- Other garnishes are parsley, cilantro, green onions, or basil.
I discovered Shakshuka when I was looking for new ways to make eggs. Needless to say, it has become one of my favourite brunch recipes that is delicious, simple, and customizable! Serve it with your favourite bread, I guarantee you won’t regret making it!
If you enjoy One-Pot recipes. I think you will also love my One-Pot Chicken Fajita Dinner!😋
Finally, if you ever decide to make this recipe and share on Facebook or Instagram. Don’t forget to tag me @onehungrymonkey, or #onehungrymonkey. I would love to see your delicious creations! Never miss a recipe by signing up to our email list!
Poached Egg in Tomato Sauce - Shakshuka
- 250 g Aubergine medium-sized
- 200 g Tomato medium-sized
- 60 g Yellow Onion 1/2 small
- 2 cloves Garlic
- 4 Eggs
- 1/2 cup Arugula
- 2 cups Tomato Sauce
- 1/4 tsp Himalayan Salt
- 1/4 tsp Pepper
- 1/2 tsp Basil Dry
- 2 tbsp Olive Oil
- Medium Sized Frying Pan
Create the sauce
- Dice the eggplant, tomatoes, garlic, onions and yellow peppers into small pieces and set aside. First, dice the eggplant and tomatos into small chunks. Then dice the garlic and yellow into small pieces. Set aside.
- Heat olive oil in a medium-sized frying pan on medium-high heat. Fry onion for 2-3 minutes until the onion turns translucent in colour.
- Add eggplant and garlic. Stir fry for 2 minutes until the eggplant has slightly softened.
- Add tomato, tomato sauce, dry basil, salt, and pepper. Stir until everything is well incorporated.
- Bring to boil, then simmer for 5 minutes.
Poaching the eggs
- Create a well for each egg with a spatula. Then crack each egg in a bowl first before pouring it into the well to prevent breaking of the yolk by the shell.
- Cover the frying pan cover for 6-8 minutes or until whites are set while the yolk is still thick and runny. For a firmer yolk cook for 9-10 minutes instead.
- Garnish with arugula. Serve with your favourite toasted bread. Enjoy!
- Crack the eggs into a bowl before putting it into the pan to avoid breaking the yolk with the shell.
- Substitute with your favourite veggies when cooking the tomato sauce.
- Garnish substitution: parsley, cilantro, green onions.
- Depending on the type of tomato sauce you are using for this recipe you may need to adjust the amount of salt for this dish.
- Salt and pepper are considered as 1 ingredient.
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