Shakshuka or (Tomato Eggs). Shaskshuka - Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try. Vegetarian shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner. Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood.

A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made It's basically eggs that are baked or poached in a fragrant tomato sauce, usually with capsicum (bell peppers), onion and spices like cumin and paprika. Eggs for dinner is a definite yes in my house. Actually, now that I think about it, eggs are my favorite default dish for breakfast, lunch, and dinner. You can Have Shakshuka or (Tomato Eggs) using 5 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shakshuka or (Tomato Eggs)

Lets Go Prepare 10 of ripe tomatoes.
What You needis 2 of large onions.
It's 2 cloves of garlic.
What You needis of Cooking oil.
What You needis to taste of Salt and black pepper.

Shakshuka - it is not just any poached egg, but an utterly delicious one! The traditional or the most common version of Shakshuka is poached eggs in a flavorful tomato based sauce. I like to make Shakshuka with fresh tomatoes , but must warn you , the fresh tomatoes takes a little longer to cook. It consists of eggs poached in tomato sauce.

Shakshuka or (Tomato Eggs) step by step

Cut up the tomatoes into fairly big chunks.
Chop the onion and garlic.
Put the oil in a large heavy bottomed pan and add in the onion together with finely chopped garlic.
If you wish fry in some chilli powder before adding in tomatoes.
Add the tomatoes and then salt and let it simmer covered for about 10 minutes. Keep stirring from time to time..
The tomatoes will be ready when they are well broken up. I like to leave them a bit chunky for texture.
Now you can add in the eggs. One at a time, make a pocket on the sauce using your cooking spoon and drop individual eggs. DO NOT STIR AFTER THIS STEP.
Cover and let it cook on low heat for about 8 to 15 minutes (depending on how runny you like your eggs) the tops should have risen and should not be highly when you shake the pan.
Chop some cilantro, and add to the top of your dish just before serving..

The sauce usually has flavors of garlic, onion, and paprika. Then everything else goes in the pan except the eggs and fresh herbs. While many Shakshuka recipes call for sugar, I prefer to use a tablespoon of Coconut Aminos. These aren't just an ordinary eggs in tomato sauce, often called Shashuka. We've all experienced this "omg, this is amazing…." type of revelation for particular dishes.