Shakshuka
A vibrant Middle Eastern dish of eggs poached in spiced tomato sauce with peppers and onions. Serve with crusty bread for dipping and enjoy this hearty, flavor-packed breakfast.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 clove garlic cloves, minced
- 14 oz tomato sauce
- 14 oz crushed tomatoes
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- ¾ tsp sea salt
- ½ tsp black pepper
- 8 whole large eggs
- 3 tbsp fresh cilantro, chopped
- ¼ cup crumbled feta cheese
Instructions
- 1
Dice the onion and bell pepper into small, uniform pieces. Mince the garlic and set aside.
- 2
Combine cumin, paprika, and red pepper flakes in a small bowl.
- 3
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté for 5-7 minutes until softened.
- 4
Stir in garlic and cook for 1 minute until fragrant. Add the spice mixture and stir for 30 seconds.
- 5
Pour in tomato sauce and crushed tomatoes. Stir well, then simmer for 5-8 minutes to allow flavors to meld. Season with salt and pepper.
- 6
Create 8 small wells in the sauce using the back of a spoon. Crack one egg into each well.
- 7
Cover the skillet with a lid or foil and cook for 5-7 minutes until egg whites are set but yolks are still soft, or to your preferred doneness.
- 8
Remove from heat and garnish with fresh cilantro and crumbled feta cheese. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon
- measuring spoons
- measuring cups
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