Description
Shakshuka is a North African and Middle Eastern dish made of poached eggs in a spicy tomato and pepper sauce, often seasoned with cumin, paprika, and fresh herbs. It is a comforting, one-pan meal typically enjoyed for breakfast or brunch.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional)
- Bread or pita, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper. Cook for 5–7 minutes until softened.
- Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute until fragrant.
- Add crushed tomatoes, season with salt and pepper, and simmer for 10–15 minutes until sauce thickens slightly.
- Make small wells in the sauce and crack eggs into them.
- Cover skillet and cook for 5–7 minutes, until egg whites are set but yolks remain runny.
- Remove from heat and garnish with parsley or cilantro and optional feta.
- Serve warm with bread or pita for dipping.
Notes
- Adjust spice level by adding more chili powder or fresh chili.
- Feta cheese adds a creamy, tangy flavor.
- For a heartier dish, add chickpeas or spinach to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African