Description
Shakshuka is a traditional Middle Eastern and North African dish featuring poached eggs simmered in a rich, spiced tomato sauce with peppers and onions. This hearty and healthy recipe is perfect for breakfast, brunch, or dinner, combining vibrant flavors and a comforting, one-pan cooking method.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili flakes (optional, for heat)
- 1 can (28 oz) crushed tomatoes or 5 fresh tomatoes, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Eggs and Garnishes
- 5–6 large eggs
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional, for serving)
- Warm crusty bread or pita (for dipping)
Instructions
- Heat the oil: Warm olive oil in a large skillet over medium heat, preparing to sauté the vegetables.
- Sauté vegetables: Add the diced onion and red bell pepper to the skillet and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
- Add garlic and spices: Stir in minced garlic, ground cumin, paprika, and optional chili flakes. Cook for about 1 minute until the mixture is fragrant, allowing flavors to develop.
- Simmer the tomato sauce: Pour in the crushed tomatoes (or fresh chopped tomatoes), add salt and black pepper, then reduce heat and let the sauce simmer gently for 10–12 minutes until it thickens slightly.
- Create egg wells: With a spoon, make small indentations or wells in the thickened sauce, creating spaces to crack the eggs into.
- Poach the eggs: Crack each egg carefully into the wells. Cover the skillet with a lid and cook for 5–7 minutes until the egg whites are fully set but yolks remain runny. Adjust timing for preferred egg doneness.
- Garnish and serve: Remove skillet from heat, sprinkle chopped parsley or cilantro and crumbled feta over the top. Serve the shakshuka hot with warm crusty bread or pita for dipping into the rich tomato sauce and runny eggs.
Notes
- For extra heat, add cayenne pepper or harissa paste to the tomato sauce.
- Adjust egg cooking time to achieve your preferred yolk consistency, whether runny or firm.
- Incorporate extras like chickpeas, spinach, or zucchini to add variety and nutrition.
- Store leftover tomato sauce in the refrigerator and reheat to crack fresh eggs into later for another meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, North African
