From the kitchen
Camel Milk Shakshuka
A rich tomato and red pepper sauce mellowed with camel milk before the eggs poach directly in the pan.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 28 oz crushed tomatoes
- 1/2 cup pasteurized camel milk
- 6 large eggs
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
Method
- Heat olive oil in a 12-inch skillet over medium heat. Cook onion and pepper with salt for 7 to 9 minutes, until tender.
- Stir in garlic, cumin and paprika for 30 seconds. Add tomatoes; simmer uncovered 15 minutes, stirring, until a spoon leaves a slow-closing trail.
- Take the pan off heat. Gradually stir in milk, then return to low heat until the sauce is hot without a vigorous boil.
- Make six wells, crack an egg into each and cover. Cook gently 8 to 12 minutes, until whites and yolks are firm. Check each egg; cooler spots may need longer.
- Sprinkle with cilantro and pepper. Serve directly from the skillet with bread.
Cook with confidence
Before you start
Before you start
Use a skillet with a lid; a crowded small pan cooks the eggs unevenly. Reduce the tomatoes before adding milk. For softer eggs, use pasteurized shell eggs and understand that a runny center is not fully cooked.
Serving and keeping
Refrigerate leftovers within 2 hours, in a shallow container, for up to 3 days. Reheat to 165°F; the eggs will become firmer. For the best result, save extra tomato base separately and cook fresh eggs when serving.
Milk Rounds Flavor; It Does Not Neutralize Acid
The measured 1/2 cup milk softens the taste of reduced tomatoes. It does not make an acidic sauce chemically neutral or turn it into cream. Keep the skillet gentle after dairy enters; add no more than a tablespoon at a time if adjusting, checking that the sauce still supports the eggs.
Egg Doneness Across the Skillet
Check all six eggs rather than one near the burner center. The written method cooks whites and yolks firm. Softer yolks require pasteurized shell eggs and still represent a less fully cooked result. Rotate the pan if an outer egg lags; spoon hot sauce around its white rather than puncturing the yolk.
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