Easy Mother's Day Brunch Ideas
A vibrant and flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spicy tomato sauce, perfect for a cozy brunch and largely vegetarian.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1 can (28 oz) crushed tomatoes
- 1/2 cup water or vegetable broth
- 4-6 large eggs
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the diced onion and red bell pepper and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
- Pour in the crushed tomatoes and water (or vegetable broth). Season with salt and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Using a spoon, make 4-6 indentations in the tomato sauce. Carefully crack an egg into each indentation.
- Cover the skillet and cook for 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. For runnier yolks, cook for less time. For firmer yolks, cook longer.
- Remove from heat. Garnish generously with fresh chopped parsley before serving immediately.
Notes
Serve your Shakshuka with warm crusty bread, pita bread, or challah for dipping. For a milder version, reduce or omit the chili flakes. Garnish with fresh cilantro or parsley, and consider adding crumbled feta cheese for extra flavor.