Description
Shakshuka is a flavorful Middle Eastern and North African dish where eggs are poached or baked in a spiced tomato sauce. Perfect for breakfast or brunch, this dish combines onions, peppers, and aromatic spices to create a comforting, hearty meal. Serve with crusty bread for dipping!
Ingredients
- 2 tbsp olive oil
- 1 small red onion, peeled, halved, and sliced
- 1 garlic clove, minced
- 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5 cm/1/4” strips
- 1 tomato, diced
- 400g (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup (125 ml) chicken or vegetable broth (or water)
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or to taste)
- 1/2 tsp salt
- 4 eggs (up to 6 can be used)
- 2 tbsp fresh parsley or coriander/cilantro, roughly chopped
- Pita or crusty bread, to serve
Instructions
- Preheat the oven to 180°C (350°F) if baking the eggs.
- Heat olive oil in a medium-size cast iron skillet over medium-high heat. Add the garlic and onion, and cook for 2 minutes until onion is translucent.
- Add the capsicum and cook for 1 minute. Add diced tomato and cook for 2 minutes until softened and slightly pasty.
- Stir in canned tomatoes, tomato paste, broth, paprika, cumin, cayenne, black pepper, and salt. Mix well.
- Reduce heat to medium-low and simmer for 5 minutes until sauce thickens slightly but remains saucy.
- Make small indentations in the sauce with a spoon and carefully crack eggs into them. Let cook for 1 minute until edges of the whites are set.
- Transfer skillet to the oven and bake for 7–12 minutes, or until whites are set and yolks are runny (or to your preference). Alternatively, cover the skillet and cook on the stove for 3 minutes, or simmer uncovered until eggs are cooked as desired.
- Remove from heat, sprinkle with fresh parsley or coriander, and serve immediately with crusty bread or pita.
Notes
- Adjust cayenne for desired spice level.
- Use vegetable broth for a vegetarian version.
- You can poach the eggs entirely on the stovetop if preferred.
- Best served fresh but can be refrigerated and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop, Baked
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 210mg
