Classic Shakshuka
A flavorful North African and Middle Eastern dish featuring eggs poached in a spicy tomato sauce, perfect for breakfast or brunch.
Ingredients
Vegetables and spices
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne (optional) (for heat)
- 1 can (28 oz) crushed tomatoes
- to taste Salt and pepper
- 4–6 large eggs
- for garnish Fresh parsley or cilantro
- optional warm pita, flatbread, or sourdough for serving
Instructions
- Heat olive oil in a skillet. Sauté onion and bell pepper for 5–7 minutes.
- Add garlic, cumin, paprika, and chili flakes; cook for 1 minute.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10–15 minutes.
- Create wells in sauce, crack eggs into each, cover, and cook until whites are set, 5–7 minutes.
- Garnish with herbs and serve with bread.
Notes
Adjust spice level to taste and serve immediately for best flavor.