Shakshuka

Shakshuka

Shakshuka is a popular Middle Eastern and North African dish featuring poached eggs in a spicy tomato-based sauce. It’s traditionally enjoyed for breakfast or brunch, though it can be served any time. The dish has regional variations, often including bell peppers, onions, garlic, and spices like cumin and paprika to add depth to the rich, tomatoey base.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 bell pepper, chopped (red or green)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika (sweet or smoked)
• 1/2 tsp ground coriander (optional)
• 1/4 tsp chili powder or cayenne (optional, for heat)
• 1 can (14 oz) crushed tomatoes (or use 4-5 fresh tomatoes, chopped)
• Salt and pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped (for garnish)
• 4-6 large eggs
• Optional: crumbled feta cheese for garnish
• Optional: warm crusty bread or pita for serving

Instructions:

1. Sauté the vegetables: Heat olive oil in a large skillet or cast iron pan over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
2. Add garlic and spices: Stir in the minced garlic, cumin, paprika, and coriander (and cayenne if using). Cook for another minute until fragrant.
3. Add the tomatoes: Pour in the crushed tomatoes. Stir well, and season with salt and pepper. Let the sauce simmer for about 10-15 minutes, until it thickens slightly. Taste and adjust seasoning if necessary.
4. Poach the eggs: Make small wells in the sauce and crack the eggs into each well. Cover the skillet and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks are still runny (or cook longer if you prefer firm yolks).
5. Garnish: Remove from heat and sprinkle with chopped parsley or cilantro. Add crumbled feta if using.
6. Serve: Serve hot with warm crusty bread or pita to soak up the sauce.

Enjoy your homemade shakshuka!

For more cooking inspiration, explore Turkish Bread and Eggs Benedict. Browse all our recipes for more ideas.