Description
Shakshuka is a classic Middle Eastern and North African dish featuring perfectly poached eggs simmered in a rich tomato and bell pepper sauce infused with garlic, onions, and warm spices. It’s a comforting one-pan breakfast that’s equally delicious for brunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Tomato Sauce Base
- 2 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp crushed red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
Main Ingredient
- 6 large eggs
Garnish (Optional)
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- Fresh cilantro (optional)
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat to prepare the base for the sauce.
- Sauté vegetables: Add the diced onion and red bell pepper to the skillet and cook for 5–6 minutes until they soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Create the tomato sauce: Mix in the tomato paste, crushed tomatoes, ground cumin, smoked paprika, ground coriander, crushed red pepper flakes (if using), salt, and black pepper. Stir well to combine all flavors.
- Simmer sauce: Let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Add eggs: Make six small wells in the simmering sauce and crack one egg into each well carefully.
- Cook eggs: Cover the skillet and allow the eggs to cook for 5–8 minutes, or until the whites are set and the yolks reach your preferred level of doneness.
- Garnish and serve: Sprinkle crumbled feta cheese, chopped parsley, and fresh cilantro on top before serving hot.
Notes
- Serve with crusty bread or warm pita for dipping to enjoy the flavorful sauce.
- Add spinach or kale to the sauce for extra vegetables and nutrients.
- Store the tomato sauce separately and add fresh eggs when reheating to avoid overcooking the eggs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
