Description
Shakshuka is a vibrant and flavorful Middle Eastern dish featuring poached eggs nestled in a rich, spiced tomato and bell pepper sauce. This easy recipe combines sautéed onions, garlic, and spices with simmered whole peeled tomatoes to create a hearty and comforting meal perfect for breakfast, lunch, or dinner. Garnished with fresh herbs and served with warm bread, shakshuka offers a delicious blend of smoky, earthy, and slightly spicy flavors in one satisfying skillet.
Ingredients
Scale
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 (14-ounce) can whole peeled tomatoes
- Salt and pepper to taste
For the Eggs
- 4 large eggs
- Salt and pepper to season
For the Garnish
- Fresh cilantro, chopped
- Fresh parsley, chopped (optional)
Instructions
- Heat the Base: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat until shimmering. Add the diced onion and red bell pepper, sautéing for about 5 minutes until the onions are translucent and the vegetables are tender, releasing fragrant aromas.
- Add Flavors: Stir in the minced garlic, paprika, cumin, and chili powder. Cook the mixture for 1 more minute to allow the spices to bloom and intensify their flavor.
- Create the Sauce: Add the whole peeled tomatoes with their juices to the pan. Use a spoon to gently break down the tomatoes, mixing them with the vegetables and spices. Season with salt and pepper, then reduce heat to low and simmer the sauce for 10 minutes to thicken.
- Cook the Eggs: Make small wells in the tomato sauce with the back of a spoon. Crack one egg into each well carefully, ensuring the yolks remain whole. Cover the pan with a lid and cook on low heat for 5 to 8 minutes until the eggs are set but the yolks remain soft or cooked to your preference.
- Garnish and Serve: Remove from heat and sprinkle chopped cilantro and parsley over the dish. Serve shakshuka immediately with warm pita, naan, or crusty bread for dipping and enjoying the delicious sauce.
Notes
- You can substitute shallots for onions for a milder sweetness.
- Green bell peppers can be used instead of red for a different flavor.
- Adjust chili powder to your spice tolerance; add cayenne for extra heat.
- For a dairy touch, add crumbled feta or a dollop of labneh on top before serving.
- Leftovers keep well refrigerated for up to 2 days but are best fresh.
- Try adding spinach or other vegetables for variety and nutrition.
