Description
Discover how to make Shakshuka, a one-pan dish featuring poached eggs in a savory tomato sauce, spiced with cumin and paprika. This vibrant dish is perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Essential:
- 3 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 bell peppers (green or red), chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 6 medium tomatoes, chopped (or 1 can, 28 oz of crushed tomatoes)
- Salt and pepper, to taste
- 6 large eggs
- Fresh parsley, chopped (for garnish)
- Feta cheese, crumbled (optional)
Optional Toppings and Add-ins:
- Labneh or yogurt
- Chopped herbs (parsley or cilantro)
- Harissa or chili flakes
- Olives and capers
Instructions
- Prepare the Base:
Heat extra virgin olive oil in a large skillet over medium heat. Add chopped onion and bell peppers and sauté for 5-7 minutes until softened. Add minced garlic, ground cumin, and paprika. Cook for another minute to allow the spices to bloom. - Create the Tomato Sauce:
Add chopped tomatoes or crushed canned tomatoes. Season with salt and pepper. Let it simmer for 10-15 minutes until the sauce thickens slightly. Stir occasionally. - Add the Eggs:
Create small wells in the sauce using a spoon. Crack the eggs into each well, spacing them evenly. Cover the skillet and cook for 5-7 minutes, until the egg whites are set and the yolks are still runny. - Garnish and Serve:
Remove the skillet from heat. Sprinkle with feta cheese, fresh parsley, and chili flakes if desired. Serve hot with crusty bread or pita.
- Category: Breakfast
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 4-6
- Calories: 250-300 per serving
Keywords: shakshouka, eggs in tomato sauce, poached eggs skillet, Middle Eastern recipe, one-pan breakfast dish