Description
A flavorful and hearty Middle Eastern breakfast dish featuring eggs poached in a spiced tomato and bell pepper sauce, perfect for two servings and served with crusty bread or pita.
Ingredients
Scale
Shakshuka Ingredients
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes with juices
- Salt and pepper, to taste
- 2 to 4 large eggs
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
- Crusty bread or pita, for serving
Instructions
- Heat the oil: Heat olive oil in a medium skillet over medium heat to prepare the base for the sauce.
- Sauté vegetables: Add diced onion and red bell pepper to the skillet, cooking for 5 to 6 minutes until softened and fragrant.
- Add spices and garlic: Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes, cooking for another minute to release aromas.
- Add tomatoes: Pour in the diced tomatoes with their juices and season with salt and pepper; stir to combine.
- Simmer sauce: Let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens slightly.
- Create wells for eggs: Use a spoon to make 2 to 4 small wells in the sauce, depending on the number of eggs you are using.
- Cook the eggs: Crack one egg into each well, cover the skillet, and cook for 5 to 6 minutes until the egg whites are set but yolks remain runny.
- Serve: Remove from heat, garnish with fresh chopped parsley or cilantro, and serve hot with crusty bread or pita for dipping.
Notes
- Adjust the spice level by increasing or reducing the amount of red pepper flakes.
- For extra flavor, add a pinch of cayenne pepper or a splash of harissa to the sauce.
- Feta cheese or olives make excellent toppings to enhance the dish.