Libyan Shakshuka is a dish of eggs poached in a spicy tomato sauce. We enjoyed this dish as the main course of our Libyan meal with some Libyan bread. I don’t know why we don’t eat eggs for the main meal of the day more often. I always have an abundance of eggs thanks to our four Buff-Orphington chickens who lay beautiful brown eggs nearly every day. This dish is awesome and could be enjoyed for any meal of the day. We loved it, I hope you do to!
Libyan Shakshuka (Eggs Poached in Tomato Sauce)
- 3 jalapeños stemmed, seeded, and finely chopped
- 1 small yellow onion chopped
- 6 cloves garlic crushed
- 1 tsp. ground cumin
- 1 tbsp. paprika
- 1 28-oz. can whole peeled tomatoes, undrained
- 8 eggs
- 1 ⁄2 cup crumbled feta cheese
- 1 tbsp. chopped flat-leaf parsley
- Warm Libyan bread Khubitz howsh for serving
- 1 ⁄4 cup extra-virgin olive oil
- Salt to taste
- Heat oil in a 12" skillet over medium-high heat.
- Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
- Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Put tomatoes and their liquid into a medium bowl and crush with your hands or a wooden spoon.Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes.
- Season sauce with salt.
- Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.
- Cover skillet and cook until yolks are just set, about 5 minutes.
- Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
- Sprinkle shakshuka with feta and parsley and serve with Libyan bread, for dipping.