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Shakshuka (Eggs in Tomato Sauce)

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Shakshuka is a flavorful North African and Middle Eastern dish of poached eggs in a spicy tomato and pepper sauce, typically served for breakfast or brunch.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp chili flakes (optional)
  • 1 can (400g) diced tomatoes
  • Salt and pepper to taste
  • 4 large eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Crumbled feta cheese (optional)
  • Bread, for serving

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion and red bell pepper, and sauté until softened, about 5-7 minutes.
  3. Stir in minced garlic, cumin, paprika, and chili flakes; cook for 1 minute until fragrant.
  4. Add the diced tomatoes with their juices, and season with salt and pepper.
  5. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens.
  6. Make small wells in the sauce and crack the eggs into each well.
  7. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  8. Garnish with fresh parsley or cilantro and crumbled feta cheese, if using.
  9. Serve hot with crusty bread for dipping.

Notes

  • Adjust the spice level by increasing or omitting the chili flakes.
  • You can add spinach, mushrooms, or other vegetables for variety.
  • Use fresh tomatoes instead of canned for a lighter taste.

Nutrition

Keywords: shakshuka, eggs in tomato sauce, vegetarian breakfast, Middle Eastern brunch

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