This Shakshuka (eggs poached in tomato sauce) is an easy and delicious savory breakfast dish. Of course it's perfect for dinner too. Serve over toast, potatoes, or veggies.
28ozcanned crushed tomatoes, Fire roasted is best.
1tbspcoconut aminos
1/2tspsalt
1/2tsppaprika
1/2tspground cumin
1/4tsppepper
1/4tspcrushed red pepper flakes
4eggs, Can use 6 if you'd like.
chopped fresh parsley or basil
Optional: If not dairy-free, try crumbled feta on top! If you'd like extra heat, add a dash of hot sauce.
Instructions
On the stove saute your diced onion in olive oil on medium heat until the onion softens and becomes translucent (about 3 to 5 minutes).
Add the garlic. Stir frequently for about 2 minutes until garlic has a nice golden garlic. (You don't want it to burn so watch it.)
All other ingredients except the eggs and fresh herbs can now join your onion and garlic in the pan. Stir so the seasonings are all fully mixed into your crushed tomatoes. Simmer for 5 minutes on medium heat.
Taste the sauce. Add more salt or pepper if that's your preference.
Create 4 wells (holes) in the sauce. Crack one egg into each well.
Reduce heat to medium-low. Cover. Let the eggs poach in the tomato sauce until white are set but yolks are still runny. This can take 8 to 12 minutes. (10 minutes is the sweet spot for me but it varies depending on the stove, pan, and how securely the cover sits on the pan.)
Sprinkle chopped fresh parsley or basil over your eggs and sauce. Spoon the egg and sauce over toast, potatoes, or veggies for a filling meal!
Notes
Nutrition information is calculated based on creating 4 servings - each with 1 egg plus sauce. You can easily get 6 servings from this dish if you use 6 eggs.