A classic Middle Eastern and North African dish, Shakshuka features perfectly poached eggs nestled in a simmering, rich sauce of tomatoes, bell peppers, onions, and warming spices. It’s a satisfying meal that’s surprisingly easy to make and incredibly versatile for breakfast, lunch, or dinner.
Shakshuka: Spicy Tomato Eggs
A classic Middle Eastern and North African dish, Shakshuka features perfectly poached eggs nestled in a simmering, rich sauce of tomatoes, bell peppers, onions, and warming spices. It's a satisfying meal that's surprisingly easy to make and incredibly versatile for breakfast, lunch, or dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp chili powder optional
- 1 can (28 oz) crushed tomatoes
- 0.5 cup water or vegetable broth
- 4 large eggs
- 0.25 cup fresh parsley chopped
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, and sauté for 5-7 minutes until softened.
- Add minced garlic, cumin, paprika, and chili powder (if using). Cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and water (or broth). Stir well, bring to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- Make four indentations in the sauce using the back of a spoon. 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 and serve immediately, ideally with warm crusty bread.
Notes
For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the bell peppers. Garnish with fresh cilantro or parsley. Serve with crusty bread for dipping. You can also add crumbled feta cheese or sliced avocado before serving.
