Description
This traditional Shakshuka recipe is a flavorful and easy-to-make Middle Eastern dish consisting of poached eggs in a spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or any meal of the day, it combines vibrant spices like paprika and cumin with fresh herbs for a wholesome and satisfying dish.
Ingredients
Vegetables and Herbs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Spices and Seasonings
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper, to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
Instructions
- Prepare the Vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion, cooking for about 5 minutes until the onion becomes translucent and the vegetables soften.
- Add Garlic and Spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute to release the aromas and flavors of the spices.
- Make the Tomato Sauce: Pour the whole peeled tomatoes along with their juice into the pan. Use a large spoon to break down the tomatoes into smaller pieces. Season with salt and pepper and bring the sauce to a simmer, allowing the flavors to meld.
- Poach the Eggs: Create small wells in the simmering tomato sauce with your spoon and carefully crack an egg into each well. Cook the eggs for 5 to 8 minutes, until the whites are set and the yolks reach your desired doneness. For quicker cooking, cover the pan with a lid.
- Garnish and Serve: Sprinkle chopped fresh cilantro and parsley over the dish before serving to add a fresh herbal note.
Notes
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- You can substitute fresh tomatoes for canned if they are in season, but cooking time may increase.
- Serve with warm crusty bread or pita to scoop up the sauce and eggs.
- Covering the pan tightly while poaching eggs helps cook them more evenly and quickly.
- Leftovers can be refrigerated for up to 2 days, but eggs are best eaten fresh.
