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Flavorful Turkish Shakshuka Recipe Easy Poached Eggs in Spicy Sauce

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A comforting Turkish shakshuka with poached eggs in a spicy tomato sauce, featuring smoky paprika and fresh herbs for a bold, soulful flavor. Perfect for brunch or cozy dinners, ready in under 30 minutes.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 4 large fresh tomatoes, peeled and chopped or 14 oz canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 large eggs, preferably free-range
  • A handful fresh parsley, chopped
  • Pinch of sumac (optional)
  • Crusty bread for serving

Instructions

  1. Prep your ingredients: finely chop the onion, mince the garlic, dice the red bell pepper, and peel and chop the tomatoes if using fresh. Crack the eggs into small bowls beforehand.
  2. Heat the olive oil in a large non-stick or cast-iron skillet over medium heat until shimmering.
  3. Add the chopped onions and sauté for about 5 minutes until softened and translucent, but not browned.
  4. Add the garlic and red bell pepper to the pan and cook for another 3-4 minutes, stirring often, until the peppers soften and the garlic is aromatic.
  5. Stir in the tomato paste, smoked paprika, cumin, and red chili flakes. Cook for 1 minute to toast the spices.
  6. Add the chopped fresh tomatoes or canned crushed tomatoes along with a pinch of salt and pepper. Stir and simmer uncovered for 10-12 minutes until the sauce thickens and deepens in color.
  7. Taste and adjust seasoning with more salt, pepper, or chili flakes if desired.
  8. Create little wells in the sauce using the back of a spoon, then gently slide the eggs into each well.
  9. Cover the skillet with a lid and reduce heat to low. Poach the eggs for 5-7 minutes depending on desired yolk runniness.
  10. Once eggs are set, sprinkle chopped fresh parsley and optional sumac over the top.
  11. Serve immediately with plenty of crusty bread for dipping.

Notes

If the sauce is too thick before adding eggs, splash in a tablespoon of water to loosen it. Keep heat medium-low when poaching eggs to avoid toughening yolks. Use fresh ripe tomatoes for best flavor or high-quality canned tomatoes when out of season. Adjust chili flakes to taste. For vegan adaptation, substitute eggs with firm tofu cubes or mushrooms.

Nutrition

Keywords: Turkish shakshuka, poached eggs, spicy tomato sauce, menemen, breakfast, brunch, easy recipe, healthy, gluten-free option

Find it online: https://tomyumy.com/flavorful-turkish-shakshuka-recipe-easy-poached-eggs-in-spicy-sauce/