Description
Easy Shakshuka is a flavorful North African and Middle Eastern dish featuring poached eggs in a rich, spiced tomato sauce made with sautéed onions, bell peppers, garlic, and warm spices. Perfect for a satisfying breakfast, brunch, or light dinner, this recipe is simple to prepare in about 30 minutes and serves six people.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
Main Ingredients
- 28 ounces crushed tomatoes (canned)
- 6 eggs
Garnish
- Freshly chopped cilantro (to taste)
- Freshly chopped parsley (to taste)
Instructions
- Prepare the base: Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the diced onion and red bell pepper. Sauté for about 3-5 minutes or until the onion becomes translucent and soft.
- Add spices and tomatoes: Stir in the minced garlic, paprika, cumin, and salt to the sautéed vegetables. Pour in the crushed tomatoes and mix everything together. Reduce the heat to low and let the sauce simmer gently to develop flavor.
- Poach the eggs: Using the back of a spoon, create small wells in the tomato sauce, then carefully crack an egg into each hole. Cover the pan with a lid and cook the eggs according to your preference: about 3-5 minutes for over-easy, 6-8 minutes for over-medium, and 9-12 minutes for over-hard yolks.
- Garnish and serve: Once the eggs are cooked to your liking, remove the pan from heat. Sprinkle generously with freshly chopped cilantro and parsley. Serve the shakshuka warm, ideally with pita bread or enjoy it on its own with a fork.
Notes
- For a spicier version, add a pinch of cayenne pepper or some chopped chili when adding the spices.
- You can add feta cheese on top after cooking for extra richness.
- Leftover shakshuka can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Serve with warm, crusty bread or pita to scoop up the sauce and eggs.
- Ensure to cover the pan when cooking the eggs to allow even cooking without drying out the sauce.
