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Le Chaudron recipe
Shakshuka israélienne
Shakshuka (eggs poached in spiced tomato sauce)
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6very fresh whole eggs
1 cantomatoes, chopped800 g (28 oz)
2red bell peppers, diced
1yellow bell pepper, diced
2yellow onions, finely chopped
4 clovesgarlic, crushed
2 tspground cumin
1 tspsmoked paprika
1fresh red chili, chopped
1bunch of fresh cilantro
- 6 very fresh whole eggs
- 1 can tomatoes, chopped 800 g (28 oz)
- 2 red bell peppers, diced
- 1 yellow bell pepper, diced
- 2 yellow onions, finely chopped
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 fresh red chili, chopped
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the chopped onion in the skillet with a little olive oil for 8 minutes.
- Add the peppers and crushed garlic and cook 10 more minutes, stirring often.
- Stir in the cumin, smoked paprika and chopped fresh chili and cook 1 minute.
- Add the tomatoes and their juice and simmer over low heat for 15 minutes until thick.
- Adjust the seasoning and make 6 wells in the sauce.
- Crack an egg into each well and sprinkle each yolk with a little salt.
- Cover and cook over low heat for 6 minutes until the whites are set but the yolks still runny.
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