Originating from North Africa and widely embraced in the Middle East, Shakshuka is a vibrant, hearty dish of eggs poached in a spiced tomato and pepper sauce. It’s perfect for breakfast or brunch and best enjoyed with warm, crusty bread.
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chili powder (optional)
1 can (28 ounces) crushed tomatoes
Salt and pepper to taste
4-6 large eggs
Fresh cilantro or parsley, chopped (for garnish)
Your favorite crusty bread, for serving
Instructions:
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, until softened (about 5 minutes). Add minced garlic, cumin, smoked paprika, and chili powder (if using). Stir well and cook for another minute until fragrant. Pour in the crushed tomatoes, stirring to combine. Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper. Using a spoon, create small “wells” in the sauce. Crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny (about 5 minutes). Sprinkle chopped cilantro or parsley over the top before serving. Serve hot with crusty bread for dipping. Enjoy!
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