Shakshuka
A vibrant Shakshuka featuring a spiced tomato sauce with poached eggs, perfect for breakfast, brunch, or dinner, served with crusty bread for dipping.
Equipment
- Large Skillet with Lid
- Spatula
Ingredients
Shakshuka
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium red bell pepper seeded and diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder adjust to taste
- 1/4 teaspoon salt
- black pepper freshly ground, to taste
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- 1/2 cup feta cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh parsley chopped
- pita bread or crusty bread warm, for serving
Instructions
- In a large skillet with a lid, heat olive oil over medium heat.
- Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in cumin, paprika, chili powder, salt, and black pepper. Toast the spices for about 30 seconds until aromatic.
- Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and let it cook for about 10 minutes until slightly thickened, stirring occasionally.
- Use the back of a spoon to create 6 small wells in the sauce. Crack an egg into each well.
- Reduce heat to low, cover the skillet, and cook for 5-8 minutes, until egg whites are set but yolks are still runny (or longer if you prefer firm yolks).
- Remove from heat and sprinkle with crumbled feta, cilantro, and parsley.
- Bring the entire skillet to the table and serve hot with warm bread for dipping.
Notes
Use a 12-inch cast iron skillet for best results. Prepare the tomato base up to 2 days ahead and refrigerate. Adjust chili powder for desired heat, or substitute with smoked paprika for a deeper flavor. For dairy-free, omit feta or use a vegan alternative. Serve with a green salad for a complete meal.