Delicious Shakshuka: Easy Egg in Hell Recipe
Shakshuka: The Irresistible ‘Egg in Hell’ Made with Tomato Sauce
Shakshuka, featuring eggs poached in a rich tomato sauce, is a delightful dish that pairs wonderfully with crusty baguette or soft toast. This recipe brings you the best of ‘Egg in Hell’ with vibrant flavors and a comforting texture. Perfect for breakfast, brunch, or even a light dinner!
Main Ingredients- 1/2 medium onion, thinly sliced
- 1/2 bell pepper (any color), deseeded and thinly sliced
- 10-15 frozen shrimp, thawed
- 1 cup shredded mozzarella cheese
- 2 large eggs
- Baguette or toast, for serving
Seasoning & Sauce- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 Tbsp curry powder
- 1 cup crushed tomatoes or tomato puree
- 2-3 Tbsp store-bought tomato sauce
- 1/4 cup milk
- 2 Tbsp grated Parmesan cheese
- Pinch of dried parsley
- Pinch of black pepper
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1 Tbsp curry powder
- 1 cup crushed tomatoes or tomato puree
- 2-3 Tbsp store-bought tomato sauce
- 1/4 cup milk
- 2 Tbsp grated Parmesan cheese
- Pinch of dried parsley
- Pinch of black pepper
Cooking Instructions
Step 1
Melt 1 Tbsp of butter in a pan over medium-low heat. Add the sliced onion and bell pepper, and sauté until the onion becomes translucent. Then, add the thawed shrimp and cook until they turn pink and opaque. (Feel free to substitute shrimp with diced ham or bacon for a different flavor.)
Step 2
Sprinkle 1 Tbsp of curry powder over the sautéed vegetables and shrimp. Stir well and cook for another minute, allowing the spices to become fragrant. Be careful not to burn the curry powder.
Step 3
Now, let’s make the sauce. Pour in 1/4 cup of milk, 1 cup of crushed tomatoes (or puree), and 2-3 Tbsp of store-bought tomato sauce. Stir everything together, bring to a gentle simmer over medium heat, then reduce to low and let it cook until slightly thickened. (Tip: You can use only store-bought tomato sauce if you don’t have crushed tomatoes. Using crushed tomatoes will result in a less salty sauce, so adjust seasoning accordingly. If using only store-bought sauce, you might want to increase the milk slightly for a creamier texture. Water can be used as a substitute for milk if needed.)
Step 4
Once the sauce has thickened slightly, use a spoon to create two wells in the sauce. Carefully crack one egg into each well, making sure not to break the yolks. Cover the pan with a lid and cook over low heat for about 5-7 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
Step 5
With the eggs almost cooked, generously sprinkle 1 cup of shredded mozzarella cheese over the top. Add 2 Tbsp of grated Parmesan cheese, a pinch of black pepper, and a sprinkle of dried parsley to taste. Cover the pan again and let it cook until the cheese is completely melted and bubbly. Your delicious Shakshuka is ready!
Step 6
Enjoy your Shakshuka as is, or serve it with warm, crusty baguette or soft toast for dipping into the flavorful sauce. It’s a satisfying and impressive meal, perfect for any time of day!
