Shakshuka is a flavorful and hearty Middle Eastern dish featuring poached eggs in a spiced tomato and bell pepper sauce. Perfect for breakfast or brunch, this dish combines aromatic spices with fresh ingredients and is garnished with fresh herbs for a vibrant finish.
Total Time:35 minutes
Yield:4 servings
Ingredients
Vegetables and Spices
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Other Ingredients
2 tablespoons olive oil
1 can (28 oz) crushed tomatoes
Salt and pepper to taste
4-6 large eggs
Fresh parsley or cilantro for garnish
Instructions
Heat the oil: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes.
Add spices and garlic: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute to release the flavors.
Simmer tomatoes: Add the crushed tomatoes to the skillet. Season with salt and pepper to taste. Let the sauce simmer for 15 minutes, until it thickens slightly.
Cook the eggs: Make small wells in the simmering tomato sauce and carefully crack an egg into each well. Cover the skillet and cook for 8 minutes or until the eggs are set to your desired doneness.
Garnish and serve: Sprinkle fresh parsley or cilantro over the top and serve immediately, ideally with crusty bread for dipping.
Notes
For extra heat, add more cayenne pepper or a dash of chili flakes.
You can substitute crushed tomatoes with fresh diced tomatoes if preferred.
Covering the skillet helps the eggs cook evenly; if you don’t have a lid, use a baking sheet to cover.
Serve with pita bread or a crusty baguette to soak up the flavorful sauce.
To make it vegan, omit eggs and add chickpeas or tofu cubes for protein.
