Description
Shakshuka is a flavorful and easy-to-make Middle Eastern and North African dish featuring poached eggs in a spicy tomato and bell pepper sauce. This traditional recipe combines aromatic spices, fresh herbs, and tender eggs cooked to perfection in a rich sauce, making it a perfect choice for breakfast, brunch, or any meal of the day.
Ingredients
Vegetables and Herbs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Spices
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
Instructions
- Sauté Aromatics: Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes or until the onion becomes translucent and soft.
- Add Garlic and Spices: Stir in the finely chopped garlic and the paprika, cumin, and chili powder. Cook for an additional minute, allowing the spices to become fragrant without burning.
- Prepare Tomato Sauce: Pour the entire can of whole peeled tomatoes along with their juices into the pan. Use a large spoon to break down the tomatoes into smaller pieces. Season with salt and pepper, then bring the sauce to a gentle simmer.
- Poach the Eggs: Using the spoon, create small wells in the tomato sauce. Carefully crack the eggs into these wells. Cover the pan with a lid if desired and cook for 5 to 8 minutes, or until the eggs reach your preferred level of doneness, whether runny or firm.
- Garnish and Serve: Once the eggs are cooked, sprinkle the dish with chopped fresh cilantro and parsley for a fresh herbal finish. Serve immediately, ideally with crusty bread for dipping.
Notes
- Covering the pan while cooking the eggs helps them cook faster and more evenly.
- Adjust the chili powder quantity to control the heat level of the dish.
- For a richer flavor, consider adding a pinch of smoked paprika.
- Serve shakshuka with warm pita or crusty bread for a complete meal.
- Leftovers can be refrigerated and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
