Shakshuka Recipe
Shakshuka is a vibrant, flavorful dish of poached eggs in a spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or dinner, this one-pan meal is simple to prepare and absolutely delicious!
Equipment
- Large skillet with a lid
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp red pepper flakes optional
- 1 14.5 oz can crushed tomatoes
- ½ tsp sugar optional, to balance acidity
- Salt and black pepper to taste
- 4 –6 large eggs
- ¼ cup crumbled feta cheese optional
- Fresh parsley or cilantro chopped (for garnish)
- Crusty bread or pita for serving
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the spices and garlic:
- Stir in the minced garlic, cumin, smoked paprika, coriander, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
- Make the tomato sauce:
- Add the crushed tomatoes and sugar (if using) to the skillet. Season with salt and black pepper to taste. Simmer the sauce for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Create wells for the eggs:
- Using the back of a spoon, make small wells in the sauce. Carefully crack an egg into each well.
- Cook the eggs:
- Reduce the heat to low and cover the skillet with a lid. Cook for 6–8 minutes, or until the egg whites are set but the yolks are still runny.
- Add the finishing touches:
- Remove the skillet from the heat. Sprinkle the shakshuka with crumbled feta cheese (if using) and garnish with fresh parsley or cilantro.
- Serve:
- Serve the shakshuka hot with crusty bread or pita for dipping. Enjoy!