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Shakshuka

A vibrant dish made with poached eggs in a savory sauce of tomatoes, peppers, and spices, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Middle Eastern, North African
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced Adds sweetness and flavor
  • 1 red bell pepper, diced red bell pepper, diced Adds color and sweetness
  • 3 cloves garlic, minced For flavor
  • 1 can crushed tomatoes (15 oz) Base of the sauce
  • 1 teaspoon ground cumin For warm spice flavor
  • 1 teaspoon paprika Can use smoked paprika for added flavor
  • to taste salt and pepper For seasoning
  • 4 large eggs Poached into the sauce
  • for garnish Fresh parsley or cilantro Optional garnish

Method
 

Preparation
  1. In a large skillet over medium heat, add the olive oil and let it warm up.
  2. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  3. Pour in the crushed tomatoes, cumin, paprika, salt, and pepper. Stir the mixture well and let it simmer for about 10 minutes, allowing the flavors to meld together.
  4. Make small wells in the tomato sauce using a spoon, and carefully crack the eggs into each well. Cover the skillet with a lid and simmer for about 5-7 minutes, or until the egg whites are set but the yolks remain runny.
  5. Once cooked to your liking, remove the skillet from heat. Sprinkle fresh parsley or cilantro over the top, and serve immediately with some crusty bread to dip into the sauce!

Notes

Use fresh ingredients for the best flavor. Experiment with toppings like feta cheese or avocado. Store leftovers in an airtight container for up to 3 days.