Description
Shakshuka is a classic Middle Eastern dish featuring poached eggs in a spicy, savory tomato sauce. With bold spices, rich tomatoes, and perfectly cooked eggs, it’s a quick and satisfying meal ideal for breakfast, brunch, or dinner.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1–2 spicy peppers, chopped (optional for extra spice)
3 cloves garlic, chopped
1 tablespoon paprika (hot, sweet, or smoked)
½ teaspoon ground cumin
Salt and pepper to taste
1 28-ounce can whole tomatoes (or equivalent fresh tomatoes), chopped
3 tablespoons chopped cilantro
6 eggs
Crumbled feta (or other crumbly white cheese) for topping
Fresh chopped herbs for garnish
Hot sauce to taste
Crusty bread, for serving
Instructions
- Heat a 10-inch skillet over medium heat and add olive oil.
- Add the onion and bell peppers to the skillet and cook for 6-7 minutes until browned and caramelized.
- Add the garlic, paprika, cumin, salt, and pepper to the skillet and cook for another minute.
- Add the chopped tomatoes to the skillet, breaking them apart with a spoon. Bring to a boil, then reduce the heat and simmer for 10-30 minutes for deeper flavor.
- Stir in 2 tablespoons of chopped cilantro.
- Create 6 small indentations in the sauce using a spoon. Crack the eggs into the indentations, spoon some sauce over the egg whites, and cover the skillet.
- Simmer for 7-8 minutes, or until the egg whites are set. For firmer yolks, simmer a couple of minutes longer.
- Remove from heat and let the eggs continue to set for a minute or two.
- Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread and hot sauce to taste.
Notes
- To increase the spice level, add more spicy peppers or cayenne pepper.
- For a vegan version, replace eggs with tofu or a vegan egg substitute.
- Fresh tomatoes can replace canned tomatoes, using about 5-6 medium tomatoes.
- For a different flavor, use goat cheese, ricotta, or Parmesan instead of feta.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or microwave, adding a bit of water to keep the eggs moist.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Poaching, Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 185mg
