Description
Shakshuka is a vibrant, one-skillet dish of poached eggs in a simmering sauce of tomatoes, peppers, onions, and spices. This rustic North African/Middle Eastern meal is full of warmth and character, perfect for breakfast, brunch, or dinner. With its rich flavor and simple ingredients, it’s a timeless favorite.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes or 4 fresh tomatoes, diced
- 1 tbsp tomato paste (optional)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 to 6 eggs
- Chopped fresh parsley or cilantro (for garnish)
- Crusty bread (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and diced bell pepper; sauté for 5–7 minutes.
- Stir in garlic, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute.
- Pour in crushed tomatoes and tomato paste. Season with salt and pepper.
- Let the sauce simmer uncovered for 10–15 minutes until slightly thickened.
- Make small wells in the sauce and crack an egg into each well.
- Reduce heat to low, cover the skillet, and cook for 5–8 minutes until egg whites are set.
- Garnish with chopped parsley or cilantro.
- Serve hot with crusty bread.