Shakshuka (Eggs in Hell)
A Middle Eastern and North African brunch dish of eggs poached in a rich tomato sauce. Onion and garlic are sautéed with sausage, bacon, and mushrooms, simmered with tomato sauce and milk, then finished with eggs and mozzarella. Serve it with bread or pasta for a hearty meal.
Ingredients
Main
- Eggs3
- Onion1/2
- Garlic cloves3
- Sausage2
- Bacon5 slices
- Button mushrooms3
- Cheongyang chili1
- Tomato sauce500 g
- Milk180 ml
- Mozzarella cheese30 g
- Basil leaves5 leaves
Seasoning
- Olive oil3 tbsp
- Butterto taste
- Saltto taste
- Black pepperto taste
Directions
- 1
Cut the sausage, bacon, and mushrooms into bite-sized pieces, thinly slice the chili and garlic, and finely chop the onion.
- 2
Heat olive oil in a pan and sauté the chopped onion.
- 3
When the onion turns translucent, add the sliced garlic, bacon, sausage, mushrooms, and chili, stir-fry, then add the butter.
- 4
Add the tomato sauce and milk to the sautéed ingredients and simmer for 5 minutes.
- 5
Add the eggs and mozzarella cheese, then season with salt and pepper.
- 6
Once the eggs are cooked to a soft set, turn off the heat and top with basil leaves to finish.
Tips
It pairs well with bread, rice, or pasta. Leave out the chili for a milder version, or use cream instead of milk for a richer flavor.