Tomato Eggs Shakshuka Recipe
This tomato eggs shakshuka is a warm, cozy skillet meal made with soft eggs simmered gently in a rich tomato and garlic base. It is simple, hearty, and full of everyday flavors that feel comforting any time of the day.
Ingredients
- 6 eggs
- 5 tomatoes (finely chopped)
- 4 onions (finely chopped)
- 3 green chilies (finely chopped)
- 8 garlic cloves (finely chopped)
- ½ tablespoon black pepper
- ½ tablespoon cumin powder
- 4 tablespoon olive oil
- cilantro (finely chopped)
- salt to taste
Instructions
- Heat the olive oil in a pan or skillet, and saute on low to medium heat.
- Add the finely chopped onions, green chilies, and garlic. Saute the onion until they turn 70% golden brown.
- Add the chopped tomatoes, black pepper, cumin powder, and salt. Mix them well and cover with a lid, and cook 6-7 minutes on a low flame.
- With the help of a spoon, make a hole or gap for each egg. Crack each egg into a bowl first, then gently pour the egg into each round shape in the pan.
- Sprinkle 2 pinches of black pepper on top of them. Cover the pan and cook the eggs for 4–5 minutes, allowing them to set properly.
- Now your lovely shakshuka is ready. Just garnish with finely chopped fresh cilantro or with parsley and serve hot with flatbread, pratha, or toast bread.
Notes
- Cook the tomatoes until fully soft so the base turns naturally thick and flavorful.
- Keep the flame low while cooking the eggs to prevent rubbery texture.
- Serve straight from the pan for the best texture and warmth.
Nutrition
Calories: 113kcal