Shakshuka is a beloved Middle Eastern and North African dish featuring poached eggs in a rich, spiced tomato sauce. It’s incredibly versatile, perfect for breakfast, brunch, or a light dinner, and can be customized with various vegetables and spices.
Shakshuka: Easy, Flavorful & Versatile
Shakshuka is a beloved Middle Eastern and North African dish featuring poached eggs in a rich, spiced tomato sauce. It's incredibly versatile, perfect for breakfast, brunch, or a light dinner, and can be customized with various vegetables and spices.
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes or to taste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup water or vegetable broth
- 1/2 teaspoon sugar (optional
- 4-6 large eggs
- Fresh parsley or cilantro chopped for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, cumin, paprika, and chili flakes. Cook for another minute until fragrant, stirring constantly.
- Pour in the crushed tomatoes and water (or broth). Add sugar if using, and season with salt and pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly.
- Make 4-6 indentations in the tomato sauce using the back of a spoon. Carefully crack an egg into each indentation.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Garnish with fresh chopped parsley or cilantro before serving. Serve immediately with warm pita bread or crusty bread.
Notes
Serve hot with crusty bread or pita for dipping. For extra flavor, garnish with crumbled feta cheese or a dollop of yogurt. Adjust chili flakes for desired spice level. Bell peppers, zucchini, or spinach can be added to the sauce along with the tomatoes.
