Description
A vibrant Middle Eastern and North African dish of eggs poached in a spiced tomato and pepper sauce, shakshuka is hearty, flavorful, and perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5–6 large eggs
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and bell pepper for 5 minutes until softened. Add garlic and spices, cooking until fragrant.
- Stir in crushed tomatoes, salt, and black pepper. Simmer uncovered for 15 minutes until the sauce thickens.
- Make small wells in the sauce and crack eggs into each one.
- Cover and cook for 6–8 minutes, until egg whites are set but yolks remain runny.
- Sprinkle with chopped parsley or cilantro before serving.
- Serve hot with crusty bread or pita for dipping.
Notes
- Simmer the sauce long enough to deepen its flavor before adding eggs.
- Covering the skillet helps cook the eggs evenly without drying them out.
- For extra richness, add crumbled feta cheese before cooking the eggs.
- A pinch of sugar can balance overly acidic tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Simmering
- Cuisine: Middle Eastern, North African
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 185 mg