Description
Shakshuka is a traditional Middle Eastern and North African dish featuring poached eggs simmered in a flavorful tomato sauce with bell peppers, onions, and aromatic spices. This hearty and healthy one-pan meal is versatile for breakfast, brunch, or dinner, served with crusty bread or pita for dipping.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (or 5 fresh tomatoes, chopped)
Spices and Seasonings
- 2 tablespoons olive oil
- 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
Main Ingredients
- 5–6 large eggs
Garnish and Serving
- 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: In a large skillet over medium heat, warm the olive oil until shimmering.
- Sauté vegetables: Add the diced onion and red bell pepper to the skillet. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Add spices and garlic: Stir in the minced garlic, ground cumin, paprika, and optional chili flakes. Cook for 1 minute until the spices are fragrant, taking care not to burn the garlic.
- Simmer tomato sauce: Pour in the crushed tomatoes along with salt and black pepper. Stir to combine and simmer the sauce gently for 10 to 12 minutes until it thickens slightly.
- Create wells for eggs: Using a spoon, make small indentations (wells) in the tomato sauce. Crack each egg directly into these wells carefully to avoid breaking the yolks.
- Cook the eggs: Cover the skillet with a lid and cook for 5 to 7 minutes, or until the egg whites are set but the yolks remain runny or cooked to your preferred doneness.
- Garnish and serve: Remove the skillet from heat. Sprinkle chopped fresh parsley or cilantro and, if desired, crumbled feta cheese over the top. Serve hot with warm crusty bread or pita for dipping.
Notes
- For a spicier shakshuka, add cayenne pepper or harissa paste to the tomato sauce.
- Adjust egg doneness to your preference: cook longer for firmer yolks or less for runny yolks.
- Enhance the dish by adding cooked chickpeas, spinach, or zucchini into the sauce before adding eggs.
- Leftover tomato sauce keeps well refrigerated and can be reheated with fresh eggs cracked in for another meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, North African
