Description
A comforting shakshuka featuring eggs poached in a spiced tomato sauce, served with pita or crusty bread for dipping. This recipe is quick and flavorful for breakfast or brunch.
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
- 1/4 tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper, to taste
- 4 large eggs
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
- Pita bread or crusty bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; cook until softened, about 5 minutes.
- Stir in minced garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
- Add crushed tomatoes, salt, and pepper. Simmer the sauce for 10-15 minutes until slightly thickened.
- Create small wells in the sauce and gently crack eggs into each well.
- Cover the skillet and cook on low heat for 6-8 minutes, or until egg whites are set but yolks remain runny. Cook longer for firmer yolks.
- Remove from heat and garnish with chopped parsley or cilantro.
- Serve immediately with warm pita or crusty bread for dipping.
Notes
- Use a non-stick or cast-iron skillet for even cooking.
- Covering the pan helps cook eggs evenly without drying out.
- Use fresh eggs for the best poaching results.
- Toast bread slightly before serving to prevent sogginess.
- Adjust spice levels by varying cayenne pepper amount.
- Store leftover tomato sauce separately in the refrigerator for up to 3 days.
- Reheat sauce gently on the stove before adding fresh eggs if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop Simmering
- Cuisine: Middle Eastern/North African inspired