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Easy Shakshuka

A delightful dish featuring poached eggs nestled in a savory tomato sauce, spiced with cumin and paprika, perfect for family gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Mediterranean, North African
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, diced About 1 medium onion
  • 1 cup red bell pepper, diced About 1 medium red bell pepper
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (14 oz) crushed tomatoes
  • to taste salt and pepper
  • 4-6 pieces eggs Adjust according to preference
  • for garnish fresh parsley, chopped

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes until they start to soften.
  3. Stir in the minced garlic, ground cumin, and paprika. Cook for an additional 1-2 minutes, allowing the spices to release their fragrance.
  4. Pour in the crushed tomatoes and season with salt and pepper. Stir to combine, and let simmer for about 10 minutes, allowing the sauce to thicken slightly.
  5. Gently make small wells in the sauce for the eggs.
  6. Crack the eggs into the wells. Cover the skillet and allow the eggs to cook for about 5-8 minutes, depending on how runny you like the yolks.
  7. Once cooked to your liking, remove from heat, garnish with fresh parsley, and serve hot with crusty bread.

Notes

For extra flavor, consider incorporating toppings like crumbled feta cheese or chili flakes. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Easily reheats on the stovetop with a splash of water.