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 one-pan meal is perfect for breakfast, brunch, or dinner, offering a vibrant and flavorful option that pairs beautifully with bread or pita.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili flakes (optional, for heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes (or 5 fresh tomatoes, chopped)
- 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 oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion and red bell pepper to the skillet and sauté until they soften, about 5 minutes, to build the flavor base.
- Add spices and garlic: Stir in minced garlic, ground cumin, paprika, and optional chili flakes; cook for 1 minute until the spices release their aroma.
- Simmer sauce: Pour in crushed tomatoes along with salt and black pepper, stirring well. Simmer the sauce uncovered for 10–12 minutes until it thickens slightly.
- Create wells and add eggs: Use a spoon to make small wells in the tomato sauce and crack eggs directly into each well carefully.
- Cook eggs: Cover the skillet with a lid and cook for 5–7 minutes until the egg whites are set but the yolks remain runny, adjusting time to achieve desired doneness.
- Garnish and serve: Remove from heat, sprinkle with chopped parsley or cilantro and crumbled feta if using, then serve hot with warm crusty bread or pita for dipping.
Notes
- For a spicier version, add cayenne pepper or harissa paste to the sauce.
- You can cook the eggs to your preference—soft and runny or firmer yolks.
- Add extras like chickpeas, spinach, or zucchini into the sauce for additional variety and nutrition.
- Leftover tomato sauce can be refrigerated and reheated; simply crack fresh eggs into it for another meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, North African
