Shakshuka
A Middle Eastern dish of poached eggs in a spicy tomato and pepper sauce.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley or cilantro for garnish
- Feta cheese (optional)
Nutrition Facts
Share this Recipe
Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Sauté until softened, about 5 minutes.
Add minced garlic, cumin, paprika, and chili powder. Stir well and cook for another minute until fragrant.
Pour in the crushed tomatoes and season with salt and pepper. Stir and let the sauce simmer for about 10 minutes until it thickens slightly.
Using a spoon, create small wells in the sauce. Crack an egg into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny.
Remove from heat and garnish with fresh parsley or cilantro. Add crumbled feta cheese if desired.
Serve hot with crusty bread or pita for dipping.
Chef's Tips
- Egg Doneness: For firmer yolks, cook the eggs a few minutes longer. For runny yolks, keep an eye on them to avoid overcooking.
- Spice Level: Adjust the chili powder to your preferred spice level. Add a pinch of cayenne for extra heat.
- Vegetables: Feel free to add spinach, zucchini, or mushrooms for extra nutrition.
- Cheese Options: Try goat cheese or grated Parmesan instead of feta for a different flavor.
- Leftovers: Shakshuka can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the eggs.
