Description
This easy and traditional Shakshuka recipe features perfectly poached eggs in a rich, spiced tomato and bell pepper sauce. A delicious, vibrant dish bursting with flavors from cumin, paprika, and fresh herbs, perfect for any meal of the day and serving up to six people.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Spices and Pantry
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper, to taste
Protein
- 6 large eggs
Instructions
- Sauté the vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion, cooking for about 5 minutes or until the onion becomes translucent, softening the vegetables and releasing their flavors.
- Add garlic and spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute, allowing the spices to bloom and the garlic to become fragrant without burning.
- Add tomatoes and simmer: Pour in the entire can of whole peeled tomatoes along with their juice. Use a large spoon to break down the tomatoes into a chunky sauce. Season generously with salt and pepper. Bring the sauce to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly.
- Create wells and add eggs: Using the large spoon, make six small wells in the simmering tomato sauce. Carefully crack one egg into each well. Cover the pan with a lid if desired to speed up the cooking process. Cook the eggs for 5 to 8 minutes, or until the whites are set and yolks reach your preferred doneness.
- Garnish and serve: Once the eggs are cooked, remove the pan from heat. Sprinkle the chopped fresh cilantro and parsley over the dish for a burst of freshness and color. Serve immediately, ideally with crusty bread for dipping.
Notes
- You can adjust the cooking time of the eggs depending on whether you prefer runny or fully cooked yolks.
- Adding chili powder gives a mild heat, adjust quantity according to spice preference.
- For a smokier flavor, consider using smoked paprika.
- This dish is excellent for breakfast, lunch, or dinner and pairs well with warm pita or crusty bread.
- Covering the pan while cooking the eggs helps them cook evenly and retain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Shakshuka, eggs in tomato sauce, Middle Eastern breakfast, vegetarian, spicy eggs, tomato and pepper sauce
