Shakshuka

A classic Egyptian dish featuring eggs poached in aromatic tomato sauce. Perfect for breakfast or brunch — simple, hearty, and incredibly delicious.

Ingredients

• 1 tbsp Olive oil
• 2 pcs Red onion
• 1 pcs Red chili pepper
• 1 clove Garlic
• to taste Cilantro
• 800 g Cherry tomatoes
• 1 tbsp Sugar
• 4 pcs Eggs
• to taste Feta

Instructions

1. Heat olive oil in a skillet with a lid over medium heat. Add the diced red onion, chili pepper, garlic, and cilantro stems. Cook for 5 minutes, stirring, until the vegetables become soft.
2. Add cherry tomatoes and sugar to the skillet. Allow the sauce to simmer and thicken for 8–10 minutes, stirring occasionally.
3. Using a large spoon, create 4 shallow wells in the sauce. Crack one egg into each well. Cover the skillet with a lid, reduce the heat to low, and cook for 6–8 minutes until the eggs reach your desired doneness.
4. Sprinkle with fresh cilantro leaves and crumbled feta. Serve hot with crusty bread.