Canada / Canada's food guide
Shakshouka (poached eggs recipe)
This recipe is all about the sauce – bright and richly seasoned – and is commonly eaten in the Middle East and North Africa for breakfast or any meal of the day. The food guide version is made with a short list of ingredients.
Ingredients
- yellow onion, diced1
- bell pepper, diced1
- garlic, minced4 cloves
- no salt added diced tomatoes796 mL (28 oz) can
- cumin5 mL (1 tsp)
- paprika10 mL (2 tsp)
- ground coriander2.5 mL (½ tsp)
- red pepper flakes1.25 mL (¼ tsp)
- eggs4
- Optional topping: parsley
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat the oven to 190°C (375°F).
Lightly coat a large oven-safe skillet with cooking spray or oil and heat over medium-high heat. Add diced onions and cook for 3 minutes, stirring frequently. Add bell pepper and garlic and continue to cook for 2 minutes.
Add canned tomatoes and all of the spices to the skillet and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
In a small bowl, crack one egg. Using a small spoon, move the simmering tomato mixture to create a small hole for the egg. Pour the egg into the hole. Repeat until all eggs are in the skillet.
Turn off the heat and move the skillet from the stovetop to the preheated oven. Cook for 10-15 minutes until eggs are set but still jiggle in the centre when you move the skillet. They will continue to cook once removed from the oven.
Remove the skillet from the oven. Add a handful of chopped parsley, if desired, and serve.
