Description
Shakshuka is a flavorful and comforting dish featuring poached eggs in a savory tomato and bell pepper sauce, spiced with cumin, paprika, and coriander. This easy-to-make dish is perfect for breakfast, brunch, or dinner and can be customized with extra vegetables, meat, or cheese for a more substantial meal. Serve with fresh bread or pita for a satisfying, hearty dish.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, chopped
1–2 green bell peppers, chopped
2 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
6 medium ripe tomatoes, diced
1/2 cup tomato sauce
6 large eggs
Fresh parsley and mint (optional, for garnish)
Feta cheese (optional, for garnish)
Instructions
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Make the sauce: Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic, and sauté for 5 minutes until softened. Stir in coriander, cumin, paprika, and red pepper flakes (if using). Cook for another minute.
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Add tomatoes: Stir in diced tomatoes and tomato sauce. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally. Once the sauce thickens, uncover and cook for a few more minutes.
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Add the eggs: Use the back of a spoon to create small wells in the sauce. Crack an egg into each well and cover the skillet. Cook on low heat until egg whites are set but yolks remain soft, about 7-10 minutes. For firmer yolks, cook a bit longer.
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Serve: Garnish with fresh parsley, mint, and feta cheese if desired. Serve with pita or crusty bread for dipping.
Notes
Add Meat: Add ground lamb or beef to the sauce for a more substantial meal.
Spicy Version: Increase red pepper flakes or add a diced jalapeño for extra heat.
Vegetarian Option: The dish is naturally vegetarian. You can add extra vegetables like spinach or zucchini for more flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern/North African
