Gluten-Free Naturally: Tunisian Shakshouka, Poached Eggs

Tuesday, March 25, 2025

Tunisian Shakshouka, Poached Eggs

Naturally Gluten-Free Meals
Tunisian Shakshouka (Poached Eggs in Tomato Sauce)

Serves 2-4 People

INGREDIENTS

3 Tbsp Olive Oil

1 Small Onion, finely chopped

2 Cloves Garlic, finely chopped

8 Roma Tomatoes, chopped

2 Tsp Ground Coriander

½ Tsp Ground Caraway

2 Tsp Paprika

1/8 Tsp Cayenne Pepper, (optional)

½ Tsp Salt

1/4 Tsp Black Pepper

4 Large Eggs

3 Tbsp Fresh Parsley, chopped (for garnish)

DIRECTIONS

In a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the garlic and spices and continue cooking for another 2 minutes. Add the tomatoes to the skillet and cook for about 10 minutes, allowing the sauce to thicken slightly. Taste the sauce and add more salt, if needed.

Carefully crack 4 eggs on top of the sauce, leaving a space between each one. If space allows, you may be able to sneak 2 more eggs into the pan. Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer.

Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top. Transfer the eggs, with plenty of sauce, into serving bowls and enjoy while still hot.

NOTE: Always read labels carefully

CarolAnne Le Blanc