Classic Shakshuka
Traditional dish · Middle Eastern
A vibrant and comforting dish of eggs poached in a rich, spiced tomato and pepper sauce, traditionally served in the pan it's cooked in.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Olive oil2 tbsp
- Onion1 large, chopped
- Red bell pepper1, chopped
- Garlic3 cloves, minced
- Cumin1 tsp
- Paprika1 tsp
- Cayenne pepper1/4 tsp (optional)
- Crushed tomatoes28 oz can
- Saltto taste
- Black pepperto taste
- Eggs4-6
- Fresh cilantrofor garnish
- Feta cheesefor garnish (optional)
Steps
- 1
Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
- 2
Add garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- 3
Pour in the crushed tomatoes. Season with salt and black pepper. Stir well and bring to a simmer.
- 4
Reduce heat to low and let the sauce simmer for about 10 minutes, allowing flavors to meld.
- 5
Make wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- 6
Garnish with fresh cilantro and feta cheese (if using). Serve immediately, directly from the skillet.
