Description
A classic and easy-to-make Shakshuka recipe featuring poached eggs in a spicy tomato, bell pepper, and onion sauce, enriched with aromatic spices and fresh herbs for a flavorful Middle Eastern breakfast or brunch dish.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
Spices & Seasonings
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Other
- 2 tablespoons olive oil
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Prepare the base: Heat olive oil in a large sauté pan over medium heat. Add the diced bell pepper and onion, cooking for about 5 minutes or until the onion is translucent and the pepper softens.
- Add garlic and spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute to release the spices’ aroma.
- Simmer the tomato sauce: Pour the whole peeled tomatoes with their juice into the pan. Use a large spoon to break down the tomatoes into smaller pieces. Season the sauce with salt and pepper, then bring it to a gentle simmer.
- Cook the eggs: Create small wells in the simmering sauce and carefully crack one egg into each well. Cover the pan with a lid if desired and cook for 5 to 8 minutes, or until the eggs reach your preferred level of doneness.
- Garnish and serve: Sprinkle the shakshuka with freshly chopped cilantro and parsley. Serve immediately, enjoying the dish warm with crusty bread or your choice of accompaniment.
Notes
- For extra heat, increase the chili powder or add a pinch of cayenne pepper.
- Feel free to substitute fresh tomatoes for canned if in season, though canned tomatoes provide a richer flavor base.
- Covering the pan while cooking the eggs speeds up the cooking process and helps the eggs cook evenly.
- This dish pairs wonderfully with crusty bread or pita for dipping.
- Adjust seasoning to taste before and after cooking the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Shakshuka, eggs, tomato sauce, Middle Eastern breakfast, paprika, cumin, easy recipe
