Description
A delicious and easy traditional Shakshuka recipe featuring poached eggs in a spicy, savory tomato and pepper sauce, perfect for a flavorful breakfast or brunch.
Ingredients
Scale
Produce
- 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
Pantry
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper, to taste
Dairy
- 6 large eggs
Instructions
- Heat the vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, and cook for 5 minutes or until the onion becomes translucent and the vegetables soften.
- Add garlic and spices: Stir in the finely chopped garlic along with paprika, cumin, and chili powder. Cook for an additional minute until fragrant.
- Add tomatoes and simmer: Pour the canned whole peeled tomatoes and their juice into the pan. Use a large spoon to break down the tomatoes. Season the sauce with salt and pepper and bring it to a simmer.
- Poach the eggs: Make small wells in the simmering tomato sauce with your spoon and crack one egg into each well. Cook the eggs for 5 to 8 minutes or until the whites are set and yolks reach your preferred doneness. Optionally, cover the pan with a lid to help cook the eggs faster.
- Garnish and serve: Sprinkle chopped fresh cilantro and parsley over the dish and serve immediately, enjoying the warm, flavorful shakshuka.
Notes
- Adjust the chili powder to increase or decrease the spiciness to your taste.
- For a richer flavor, add a pinch of smoked paprika instead of regular paprika.
- Serve with warm crusty bread or pita to scoop up the sauce and eggs.
- You can cover the pan when cooking eggs to speed up the process.
- Leftovers can be refrigerated and gently reheated on the stovetop.
