Shakshuka: Easy Meal Anytime
Shakshuka is a vibrant, flavorful dish of eggs poached in a rich tomato sauce with peppers and onions. Originating from the Middle East and North Africa, it's traditionally a breakfast staple but its simplicity and deliciousness make it perfect for any meal, especially a quick and easy dinner. This one-pan wonder is hearty, healthy, and incredibly satisfying, suitable for vegetarians and easily adaptable to your taste.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin ground
- 1 tsp paprika smoked or sweet
- 0.5 tsp chili powder optional
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 4 large eggs
- 0.25 cup fresh parsley chopped
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and bell peppers; cook until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, paprika, and chili powder (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Make four small indentations in the sauce and crack an egg into each. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and yolks are still runny (or cooked to your preference).
- Garnish with fresh chopped parsley and serve hot, directly from the skillet, with crusty bread.
Notes
Serve immediately with crusty bread for dipping. For extra heat, add a pinch of chili flakes. Garnish with fresh parsley or cilantro. Feta cheese can be crumbled on top for added flavor just before serving.