Shakshouka: Easy One-Pan Brunch
A vibrant and hearty one-pan dish featuring eggs gently poached in a simmering, spiced tomato and bell pepper sauce, originating from Middle Eastern and North African cuisines. It is comforting and full of flavor.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 clove garlic minced
- 1 large red bell pepper chopped
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1/2 cup water (or vegetable broth)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 large eggs
- 2 tbsp fresh cilantro chopped (for garnish)
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and chopped red bell pepper, cook for another 5-7 minutes until bell pepper is tender.
- Stir in cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and water (or broth). Season with salt and black pepper. 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, make 6 indentations in the tomato sauce. Carefully crack one egg into each indentation.
- Cover the skillet and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Remove from heat, garnish generously with fresh cilantro and parsley. Serve immediately with crusty bread.
Notes
Serve hot directly from the skillet with plenty of crusty bread or pita for dipping. Garnish with fresh chopped cilantro or parsley. For an extra kick, add a pinch of red pepper flakes or a chopped jalapeño. Crumbled feta cheese can also be added for a creamy, tangy touch.