Shakshuka
Shakshuka is a vibrant, one-pan dish made with poached eggs in a rich, spiced tomato sauce.This Middle Eastern and North African classic is perfect for breakfast, brunch, or dinner, offering a flavorful combination of tomatoes, onions, bell peppers, and aromatic spices.It’s an easy and customizable dish that’s both healthy and comforting.Equipment I have UsedLarge Skillet or Sauté Pan (12-inch or larger)Spoon (for making wells in the sauce)Lid (for covering the pan while cooking the eggs)Knife (for chopping vegetables)Cutting Board
Equipment
- 1 Large Skillet or Sauté Pan (12-inch or larger)
- 1 Spoon (for making wells in the sauce)
- 1 Lid (for covering the pan while cooking the eggs)
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
Ingredients
- 2 tbsp Olive oil
- 1 Medium onion diced
- 1 Bell pepper diced
- 3 cloves Garlic minced
- 1 can 14.5 oz Diced tomatoes
- 1 tbsp Ground cumin
- 1 tbsp Ground paprika
- 1/2 tsp Ground cayenne pepper optional for heat
- Salt and pepper to taste
- 4-6 Large eggs
- 1/4 cup Fresh cilantro or parsley chopped (for garnish)
- Optional toppings: Crumbled feta olives, hot sauce, or a dollop of yogurt
Instructions
- Prepare the Ingredients: Dice the onion, bell pepper, and garlic. Open the can of tomatoes and have your spices ready.
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking until softened (about 5-7 minutes). Add the garlic and cook for another minute until fragrant.
- Add the Spices: Stir in the cumin, paprika, and cayenne pepper. Let the spices toast for 1-2 minutes to release their flavors.
- Add the Tomatoes: Pour in the diced tomatoes (with juice) and stir to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Make Wells for the Eggs: Use a spoon to create small wells in the sauce. Crack the eggs into these wells, being careful not to break the yolks.
- Cook the Eggs: Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.
- Garnish and Serve: Remove from heat and garnish with chopped cilantro or parsley. Add optional toppings like feta or olives if desired. Serve immediately with warm crusty bread to soak up the sauce.
Notes
- Make it Spicy: Adjust the amount of cayenne pepper to your heat preference. You can also add diced jalapeños or chili peppers for extra heat.
- Egg Preferences: For runny yolks, 5-7 minutes is usually perfect. If you prefer fully cooked yolks, let the eggs cook for an extra 2-3 minutes.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove to avoid overcooking the eggs.
- Customizable: Feel free to add extra vegetables like spinach or zucchini. You can also use goat cheese or a drizzle of tahini for different flavors.