Easy Shakshuka: A Spicy Egg Delight
A classic Middle Eastern and North African dish featuring eggs poached in a flavorful, spiced tomato and bell pepper sauce. Perfect for a hearty breakfast, brunch, or even a light dinner.
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 large bell pepper diced (red or green)
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional
- 1 can (28 oz) crushed tomatoes
- 0.5 cup water or vegetable broth
- 4 large eggs
- 0.25 cup fresh parsley chopped
- crusty bread
- tahini paste
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large oven-safe skillet or pan over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and water or vegetable broth. Season with salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack an egg into each well.
- Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
- Remove from heat. Garnish generously with fresh chopped parsley. Drizzle with tahini paste if desired. Serve hot directly from the skillet with crusty bread for dipping.
Notes
For a spicier kick, increase the cayenne pepper or add a pinch of red pepper flakes. You can add crumbled feta cheese or goat cheese during the last few minutes of cooking for a tangy flavor. Serve immediately with warm pita bread, challah, or any crusty bread for dipping. A sprinkle of sumac can also be added for extra flavor.