Shakshuka with eggs and tomato sauce
Eggs cooked in tomato sauce with sautéed onion, garlic and spices. A breakfast to share at the table.
Classic method
Ingredients
- 8 eggs
- 150 g onion (1 large onion)
- 3 garlic cloves
- 800 g chopped tomatoes or thick tomato passata, unsalted
- 30 ml olive oil
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp chilli flakes, optional
- ½ tsp Celtic sea salt, then to taste
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How to make it
- Chop the onion and garlic. Heat the oil in a wide frying pan over a medium heat.
- Sauté the onion for 5–7 minutes, until soft. Add the garlic and stir for another 30–60 seconds.
- Add the paprika, cumin, pepper and, if you like, the chilli. Stir briefly, then add the tomatoes or passata and the Celtic sea salt.
- Simmer the sauce over a low heat for 10–12 minutes, until it thickens. If the passata is very thick, add a little water.
- Make 8 hollows in the sauce and crack an egg into each one. Put the lid on and cook over a low heat for about 6–8 minutes, until the whites are set; cook longer for firmer yolks.
- Taste the sauce and adjust the Celtic sea salt. Serve straight away.
Thermomix adaptation TM6
The Thermomix makes the sauce; the eggs are cooked in a frying pan. Approximate quantities for 4 servings.
Ingredients
- 8 eggs
- 150 g onion (1 large onion)
- 3 garlic cloves
- 800 g chopped tomatoes or thick tomato passata, unsalted
- 30 ml olive oil
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp chilli flakes, optional
- ½ tsp Celtic sea salt, then to taste
How to make it
- Put the quartered onion and the garlic into the mixing bowl: 5 sec / speed 5. Scrape the ingredients down from the sides with the spatula.
- Add the oil: 6 min / 120°C / speed 1.
- Add the tomatoes, spices and Celtic sea salt: 12 min / 100°C / reverse / speed spoon. Use the splash guard as described in the instructions for your model.
- Transfer the sauce to a wide frying pan. Make hollows, add the eggs and cook with the lid on over a low heat for 6–8 minutes, until the whites are set.
Estimated nutritional values*
Per serving: 1/4 of the pan, with 2 eggs.
- Energy
- approx. 245 kcal
- Protein
- approx. 15,4 g
- Carbohydrates
- approx. 10,6 g
- Fat
- approx. 16,1 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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