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Shakshuka
Traditional dish · Middle Eastern
A classic Middle Eastern and North African dish of eggs poached in a flavorful tomato and pepper sauce, often spiced with cumin and paprika. Perfect for breakfast or brunch.
Ingredients
- Olive oil2 tablespoons
- Onion1 medium, chopped
- Bell pepper (any color)1, chopped
- Garlic2 cloves, minced
- Canned crushed tomatoes1 can (14.5 oz)
- Cumin1 teaspoon
- Paprika1 teaspoon
- Cayenne pepper (optional)1/4 teaspoon
- Eggs4
- Saltto taste
- Black pepperto taste
- Fresh parsley or cilantro, chopped (for garnish)2 tablespoons
Steps
- 1
Heat olive oil in a large oven-safe skillet or cast-iron skillet over medium heat on the stove.
- 2
Add chopped onion and bell pepper. Cook until softened, about 5-7 minutes.
- 3
Stir in minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes. Season with salt and black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the sauce to thicken slightly.
- 5
Using a spoon, create four wells in the tomato sauce. Carefully crack one egg into each well.
- 6
Cover the skillet and cook on low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 375°F (190°C) for 5-7 minutes.
- 7
Garnish with fresh chopped parsley or cilantro. Serve immediately, directly from the skillet.
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