Shakshuka (Poached Eggs In Tomato Sauce)

I would never have known this was called Shakshuka, as I have always known it as egg sauce in Nigeria or maybe to sound a bit fancy, poached eggs.

This recipe was one for the books and I’ve made it again and again, and it’s always a hit

What you need :

28 oz. crushed tomatoes or your favorite tomato sauce

4 -6 large eggs

3 Tablespoons unsalted butter

1 small onion , minced/diced

3 cloves garlic , minced

1 Tablespoon (Worcestershire sauce

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/2 teaspoon salt , or to taste

1/2 teaspoon sugar

1/4 cup (60ml) chopped parsley

additional salt and pepper to taste

grilled bread or toast

How to make:

Heat large saucepan on medium heat. Melt butter, then add onions and garlic and cook until soft.

Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin, paprika, salt and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.

Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.

Hope you enjoy it just as much as I do.

Love always,

Uche Madson