Shakshuka Recipe
A vibrant and comforting North African and Middle Eastern dish featuring poached eggs simmered in a spicy tomato and pepper sauce. Perfect for any meal, Shakshuka is easy to prepare and pairs wonderfully with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 2 garlic cloves, minced
Tomato Base
- 1 (14-ounce) canned diced tomatoes
- 1 (14-ounce) can tomato sauce
Spices & Seasoning
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
Eggs & Garnish
- 6 eggs
- Fresh cilantro, for garnish
Serving
- Crusty bread, for serving
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onions and red bell peppers, cooking for about 10 minutes until the onions are soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the tomato sauce: Pour in the canned diced tomatoes and tomato sauce, then add cumin, paprika, and coriander. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until the sauce thickens to a stew-like consistency, about 10 to 15 minutes.
- Cook the eggs: Using a spoon, create six small wells in the thickened tomato sauce. Crack one egg into each indent. Season the eggs with additional salt and pepper, cover the skillet with a lid, and cook until the egg whites are set but the yolks remain runny or cooked to your preference, approximately 5 to 8 minutes.
- Garnish and serve: Sprinkle fresh cilantro over the shakshuka and serve hot with crusty bread or pita on the side for dipping into the sauce and eggs.
Notes
- For a spicier version, add chili flakes or harissa paste along with the spices.
- You can use fresh tomatoes instead of canned, but the cooking time may need to be adjusted.
- Adjust egg cooking time to achieve your preferred yolk consistency.
- Leftover shakshuka can be refrigerated and reheated gently on the stovetop.
- Serve with warm pita or crusty bread to soak up the flavorful sauce.
Find it online: https://justsosavory.com/shakshuka-recipe/
