I have seen this dish all over the interwebs and I have been drawn to it like a moth to a flame. Poaching eggs in a sauce – oh there are so many ways I want to try that!

Now I must say that this curiosity arises from a very succesful attempt with a poached egg in a pot of chili. So my new kitchen adventure had to be the, getting closer to famous, SHAKSHUKA! Just the name is so awesome it convinced me to try!

Now I must say that I was sold at the first bite – but to be fair I was a little biased so I served it for my husband as well, you know, to put it to the real test. And it passed! He absolutely loved it too! Only one mistake – we didn’t poach the eggs – we baked them – like a hard boiled baked egg. Bummer! But better luck next time right?

Shakshuka with flatbread

To try this in your kitchen print this PDF with the recipe!
Ingredients for 2 people as a main dish or 5 people as a side or brunch:
1 large/2 small onions
50 grams fresh mushrooms (1,75 oz)
1 teaspoon salt
1 red bell peppers
1 tsp cumin
½ tsp paprika
½ tsp turmeric
½ tsp black pepper
1/4 tsp cayenne
2-3 coves of garlic
750 ml chopped tomatoes (3 cups)
1,5 dl water (½ cup)
4-5 eggs


  1. Dice the onion and mushrooms and bell pepper into desired sizes
  2. On a medium-high heat fry the mushrooms and onions with the salt
  3. Once the onions are turning golden you add the bell peppers.
  4. Keep this moving on the pan until the peppers are going soft – this is when you add your spice blend and diced garlic.
  5. Keep that stirring for a good minute and a half.
  6. Now add the tomatoes and a little water and let simmer until slightly reduced – about 15 minutes. Remember to stir.
  7. Now taste for salt.
  8. This is the time for the eggs – crack them one at a time in a glass before adding them – then make a little hole in the sauce and gently put it in
  9. Cover with a lid and keep a fine eye on the eggs – they take time to cook – but they can feel it if you are not paying attention. I prefer this with a soft yolk and remember that this will keep cooking on the table.
  10. Serve this with the all time favorite flatbread!


Now this is a very healthy dish! Think about it – there are absolutely no unhealthy ingredients in this recipe. So what can you loose by trying? The mushrooms are supposedly not traditional – actually I have no idea if any of this is traditional – but I don’t really care. It tastes great and it was a lot of fun to make – and it totally works as leftovers! So what is not to like! But if you have a traditional recipe that will beat this – please share it with me!

..Yeah – you were intrigued by the “leftovers” weren’t you? The secret is this: You make this dish as big as you want but only poach the eggs you are going to eat tonight. Then you just reheat the sauce tomorrow and serve a sunny side up egg with it! Genius I must say!


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