A classic Middle Eastern dish featuring eggs gently poached in a rich, vibrant sauce of tomatoes, peppers, and aromatic spices. It’s a comforting and hearty meal, perfect for any time of day.
Shakshuka: Easy Middle Eastern Brunch
A classic Middle Eastern dish featuring eggs gently poached in a rich, vibrant sauce of tomatoes, peppers, and aromatic spices. It's a comforting and hearty meal, perfect for any time of day.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder or to taste
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4-6 large eggs
- 2 tbsp fresh parsley or cilantro chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and diced bell pepper. Cook for another 5 minutes until the pepper is tender-crisp.
- Stir in crushed tomatoes, tomato paste, ground cumin, smoked paprika, chili powder, salt, and black pepper. Bring the sauce to a gentle simmer.
- Reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Create 4-6 small wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.
- Cover the skillet again and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Remove from heat, garnish with fresh parsley or cilantro, and serve immediately with warm bread.
Notes
Serve hot with warm pita bread or crusty bread for dipping. Garnish with fresh parsley or cilantro. For a spicier kick, add a pinch of cayenne pepper or extra chili flakes. You can also add crumbled feta cheese at the end for a creamy, tangy touch.
