Description
This Shakshuka is a vibrant, one-pan Middle Eastern dish featuring poached eggs in a spiced tomato and bell pepper sauce. Warm, comforting, and packed with flavor, it’s perfect for breakfast, brunch, or dinner. Best enjoyed with crusty bread or pita to scoop up every last bite!
Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional)
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1 (28 oz) can crushed tomatoes
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Salt and black pepper, to taste
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5-6 large eggs
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Fresh parsley or cilantro, chopped (for garnish)
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Optional: feta cheese, for topping
Instructions
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Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 5–7 minutes until softened.
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Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute until aromatic.
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Add crushed tomatoes and season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
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Use a spoon to create small wells in the sauce and crack an egg into each one.
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Cover and cook for 5–8 minutes until the egg whites are set but the yolks remain runny.
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Garnish with chopped parsley or cilantro, and crumble feta over the top if desired.
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Serve immediately with crusty bread or warm pita.
Notes
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For extra richness, add a handful of spinach or kale before adding the eggs.
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Adjust cayenne to your spice preference.
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Use fresh tomatoes in place of canned for a more rustic version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Breakfast
- Method: Skillet, Simmering
- Cuisine: Middle Eastern, Mediterranean
