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Le Chaudron recipe

Shakshuka

Eggs poached in spiced tomato and pepper sauce

⏱ 35 minServes 4Easy285 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 8very fresh eggs
  • 800 g (28 oz)canned crushed tomatoes
  • 3red bell peppers
  • 2yellow onions
  • 6 clovesgarlic
  • 200 g (7 oz)Greek feta
  • 2 tbspground cumin
  • 1 tbspsmoked paprika
  • 1 tbspsweet paprika
  • 1 tspcayenne pepper
  • 1 tspbrown sugar
  • 5 tbspextra-virgin olive oil
  • 1large bunch of fresh cilantro
  • 1bunch of flat-leaf parsley
  • 1baguette or pita breadfor serving
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 8 very fresh eggs
  • 800 g (28 oz) canned crushed tomatoes
  • 3 red bell peppers
  • 2 yellow onions
  • 6 cloves garlic
  • 200 g (7 oz) Greek feta
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • 1 tsp cayenne pepper
  • 1 tsp brown sugar
  • 5 tbsp extra-virgin olive oil
  • 1 large bunch of fresh cilantro
  • 1 bunch of flat-leaf parsley
  • 1 baguette or pita bread for serving
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (32 cm / 12½ in)1 chef’s knife1 wooden spoon1 whiskMedium saucepanBlack peppercorns

03 — Method

  1. SHAKSHUKA is a classic of NORTH AFRICA and the MIDDLE EAST (Israel, Tunisia, Morocco, Egypt): eggs poached in a spiced tomato and pepper sauce.
  2. Peel and thinly slice the 2 yellow onions. Remove the germ from the 6 garlic cloves and chop.
  3. Stem and seed the 3 red peppers and remove the white ribs. Cut into thin 5 mm (¼ in) strips.
  4. Heat 5 tbsp extra-virgin olive oil in the large sauté pan over medium heat. Cook the onions 8 minutes until golden. Add the peppers and cook 10 minutes, stirring, until soft.
  5. Add the garlic and cook 1 minute. Stir in the ground cumin, smoked paprika, sweet paprika and cayenne and toast 1 minute over low heat.
  6. Add the 800 g (28 oz) crushed tomatoes and the brown sugar to balance their acidity. Season with fleur de sel and plenty of pepper. Simmer 15 minutes over low heat until thickened.
  7. Make 8 WELLS in the sauce with the back of a spoon. GENTLY crack 1 egg into each, taking care not to break the yolks.
  8. Cover and cook exactly 7 MINUTES over low heat, until the whites are set and the yolks still RUNNY. Crumble the feta over the top. Sprinkle generously with chopped cilantro and parsley. Serve right away with bread for dipping.

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CategoryMain dishes