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Shakshuka Meal Prep

A vibrant and flavorful dish combining poached eggs with a rich, spicy tomato sauce, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Middle Eastern, North African
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tablespoon Spray Oil For sautéing vegetables.
  • 1 cup Red Onion, Diced Adds sweetness and depth.
  • 1 cup Red Bell Pepper, Diced Contributes crunch and sweetness.
  • 8 cloves Garlic, Chopped Aromatic base.
  • 1 bunch Coriander (Cilantro) Roots & Stems, Chopped Reserved leaves for garnish.
Spices
  • 3 teaspoons Ground Cumin Earthy and warm spice.
  • 3 teaspoons Smoked Paprika Adds smoky depth.
  • 1 teaspoon Dried Chilli Flakes Optional for heat.
Sauce Ingredients
  • 3 cans Diced or Crushed Tomatoes Heart of the sauce.
  • ¾ cup Vegetable or Chicken Stock Enhances richness.
  • 1½ tablespoons White Vinegar Balances flavors.
  • 10 large Eggs Star of the dish.
  • to taste Salt & Pepper Essential seasonings.
Garnish
  • 1 cup Persian Feta, Crumbled For a creamy finish.
  • to taste Coriander (Cilantro), Garnish For freshness.

Method
 

Preparation
  1. Heat a large pan over medium-high heat and spray with oil.
  2. Sauté the diced red onion and bell pepper for around 4 minutes until the onion turns translucent.
  3. Add chopped garlic and coriander roots and stems; continue cooking for about 1 minute.
  4. Introduce ground cumin, smoked paprika, and dried chili flakes; cook for an additional minute.
  5. Pour in diced or crushed tomatoes and vegetable or chicken stock; season with salt and pepper.
  6. Bring to a boil, reduce heat to low, and let simmer for approximately 15 minutes until sauce thickens.
Egg Cooking
  1. Bring water to a boil in a separate saucepan, add white vinegar.
  2. Poach the eggs for about 2½ minutes, then transfer to ice water to halt cooking.
Assembly
  1. Portion the tomato sauce into 5 containers.
  2. Create indentations in the sauce and gently drop a poached egg into each.
  3. Cover the eggs lightly with sauce.
  4. Garnish with crumbled Persian feta and fresh coriander leaves.

Notes

For richer flavor, consider using homemade stock. Adjust heat with chili flakes as desired.