Description
Authentic Shakshuka is a hearty and flavorful dishfeaturing poached eggs cooked in a spicy tomato and bell pepper sauce. It’s atraditional Mediterranean breakfast that’s perfect for brunch or any time youwant a comforting, savory meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 red bell pepper (seeded and diced)
- 4 garlic cloves (finely chopped)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 can (28 ounces of whole peeled tomatoes, mashed)
- 6 large eggs
- Salt and pepper (to taste)
- A small handful of fresh cilantro (finely chopped (for topping))
- 1 small bunch fresh parsley (chopped (for garnish))
Instructions
- Prepare the Base: Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until soft and translucent. Add the diced red bell pepper and cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the Aromatics and Spices: Add the finely chopped garlic to the skillet and cook for 1-2 minutes until fragrant. Then, stir in the paprika, cumin, and chili powder, and cook for another minute, allowing the spices to release their flavors.
- Make the Tomato Sauce: Pour the can of whole peeled tomatoes into the skillet. Using a spoon or spatula, break up the tomatoes into smaller pieces. Stir well to combine the tomatoes with the vegetables and spices. Allow the mixture to reach a gentle simmer, cooking for approximately 10-15 minutes until the sauce begins to thicken. Season with salt and pepper to taste.
- Create the Egg Wells: Using the back of a spoon, make six small wells in the sauce. Gently break an egg into each indentation, ensuring the yolk remains whole. Lower the heat to low and cover the skillet with a lid. Cook the eggs for 5-7 minutes, or until the whites are firm while the yolks remain soft. If you prefer firmer yolks, extend the cooking time by another 1-2 minutes.
- Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle chopped fresh cilantro and parsley over the top for a burst of color and fresh flavor. Serve the shakshuka hot, directly from the skillet, with crusty bread or warm pita on the side for dipping.
Notes
- Don’t Overcook the Eggs: The yolks should be soft and slightly runny for the best texture.
- Make it Spicier: Add red pepper flakes or harissa for extra heat.
- Thicker Sauce: If the sauce is too watery, let it simmer uncovered for a few extra minutes.
- Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean