Shakshuka is a traditional Middle Eastern and North African dish that features poached eggs in a spicy tomato and pepper sauce. It’s a flavorful and hearty meal perfect for breakfast, brunch, or even dinner. The dish is typically served with crusty bread or pita to scoop up the delicious sauce and eggs.
Appliances and Special Utensils
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground cayenne pepper (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- Salt and black pepper to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional, for garnish)
Instructions
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Heat Oil: Heat the olive oil in a large skillet or frying pan over medium heat.
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Cook Vegetables: Add the chopped onion and bell peppers. Cook until the vegetables are soft and the onion is translucent, about 7-10 minutes.
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Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for an additional 1-2 minutes, until the spices are fragrant.
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Add Tomatoes: Pour in the crushed tomatoes and add the sugar. Stir to combine. Season with salt and black pepper to taste.
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Simmer: Reduce the heat to low and let the sauce simmer for about 10-15 minutes, until it thickens slightly.
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Make Wells for Eggs: Using a spoon, make six small wells in the sauce. Crack an egg into each well.
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Cook Eggs: Cover the skillet with a lid and cook until the eggs are set to your liking, about 5-8 minutes. For runny yolks, cook for less time; for firmer yolks, cook longer.
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Garnish: Remove the lid and sprinkle fresh parsley or cilantro and crumbled feta cheese over the top.
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Serve: Serve the shakshuka hot, with crusty bread or pita on the side for dipping. Enjoy your flavorful and hearty Shakshuka!