Shakshuka with Eggs (Egg in Hell): A Luxurious Brunch Delight
Easy Homemade Tomato Sauce Shakshuka Recipe: Egg in Hell Style
Enjoy a delightful brunch with this ‘Egg in Hell’ Shakshuka, a hearty stew made with a flavorful tomato sauce, vibrant vegetables, savory ham, and crispy bacon, all topped with perfectly poached eggs. This easy-to-make dish brings a touch of gourmet flair to your home kitchen.
Main Ingredients- Tomato sauce 250-300ml
- Eggs 2 large
- Sausage 1 handful (cut into 3-4 pieces)
- Bacon 3-4 strips (cut into thick strips)
- Mini bell pepper 1 (bite-sized pieces)
- Onion 1/2 (bite-sized pieces)
- Button mushrooms 3 (quartered)
- Mozzarella cheese 100g
- Garlic 7 cloves (thinly sliced)
- Olive oil 3 Tbsp
- Salt to taste
- Black pepper to taste
- Sugar to taste (optional)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Dice the onion into bite-sized cubes for a pleasant texture. Thinly slice the garlic cloves.
Step 2
Quarter the button mushrooms to ensure they cook evenly. Cut the mini bell pepper into bite-sized pieces, similar to the onion.
Step 3
Cut the bacon into thick strips for a satisfying bite. Slice the sausage into 3-4 pieces, depending on their size. Avoid cutting them too small, as they might break apart during cooking.
Step 4
Heat 3 tablespoons of olive oil in a skillet over medium-low heat. Add the sliced garlic and gently sauté until fragrant, being careful not to burn it. This step builds a foundational aroma.
Step 5
Once the garlic is aromatic, add the diced onion, mini bell pepper, and mushrooms to the skillet. Sauté together until the vegetables begin to soften and release their moisture.
Step 6
When the onions turn translucent, add the prepared bacon and sausage to the skillet. Continue to cook, stirring occasionally, until the bacon is nicely browned and rendered.
Step 7
Once the bacon is golden and crisp, pour in 250-300ml of tomato sauce. Stir everything together to coat the ingredients.
Step 8
To achieve a smoother sauce consistency, add 50-100ml of milk or water. Adjust with a little more liquid if the sauce seems too thick.
Step 9
Taste the sauce. If it’s too acidic or needs a flavor boost, add a pinch of sugar to balance the acidity and enhance the overall savory notes. Season with salt and black pepper to your preference.
Step 10
Bring the sauce to a gentle simmer. Sprinkle the mozzarella cheese evenly around the edges of the skillet. The cheese will melt and add a creamy texture.
Step 11
Carefully crack the 2 eggs into the center of the skillet, making sure not to break the yolks. You can adjust the cooking time to achieve your desired yolk consistency.
Step 12
Cover the skillet and cook over low heat for about 5-7 minutes, or until the egg whites are set. (Reduce cooking time for runnier yolks.) Serve hot, perhaps with toasted baguette slices for dipping into the delicious sauce. Garnish with fresh basil or your favorite herbs for an aromatic finish and a beautiful presentation. Enjoy your homemade Shakshuka!
