Description
Shakshuka is a traditional Middle Eastern and North African dish featuring poached eggs simmered in a rich, flavorful tomato sauce with peppers, onions, and a blend of aromatic spices. This hearty and healthy meal is perfect for breakfast, brunch, or dinner and is served with warm crusty bread or pita for dipping.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices and Sauce
- 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 Garnish
- 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 skillet: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion and red bell pepper to the skillet and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
- Add spices and garlic: Stir in minced garlic, ground cumin, paprika, and optional chili flakes; cook for 1 minute until the mixture is fragrant and well combined.
- Add tomatoes and season: Pour in crushed tomatoes, then season with salt and black pepper. Let the sauce simmer gently for 10 to 12 minutes until it thickens slightly, developing deep flavors.
- Create wells for eggs: Using a spoon, make small wells in the sauce to hold the eggs in place.
- Poach the eggs: Crack 5 to 6 large eggs directly into the wells in the tomato sauce. Cover the skillet and cook for 5 to 7 minutes until the egg whites are set but the yolks remain runny. Adjust cooking time based on preferred egg doneness.
- Garnish and serve: Remove from heat, sprinkle with chopped parsley or cilantro and optional crumbled feta cheese. Serve hot with warm crusty bread or pita for dipping.
Notes
- For a spicier dish, add cayenne pepper or harissa paste to the sauce.
- Adjust egg cooking time for your preferred yolk consistency, from runny to firm.
- Enhance the recipe by adding extras such as chickpeas, spinach, or zucchini.
- Leftover sauce can be refrigerated and reheated; crack fresh eggs into the warmed sauce for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, North African
