Shakshuka: Easy, Spicy Brunch
A vibrant and hearty Middle Eastern and North African dish featuring eggs poached in a simmering, richly spiced tomato sauce. Perfect for any meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp chili powder or to taste
- 0.25 tsp cayenne pepper optional
- 1 can (28 oz) crushed tomatoes
- 0.5 cup water or vegetable broth
- 4-6 large eggs
- fresh cilantro chopped for garnish
- fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large skillet or cast-iron pan over medium heat. Add diced onion and red bell pepper, cook until softened, about 5-7 minutes.
- Add minced garlic, cumin, paprika, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and water or broth. Stir well, bring to a simmer, then reduce heat to low. Let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper.
- Create 4-6 small wells in the tomato sauce using a spoon. Carefully crack an egg into each well.
- 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 generously with fresh chopped cilantro and parsley before serving. Serve immediately with crusty bread.
Notes
For extra creaminess, stir in a dollop of Greek yogurt or crème fraîche before serving. Add crumbled feta cheese or goat cheese for a salty tang. Serve with warm pita bread or crusty sourdough for dipping. For a milder flavor, reduce the chili powder and omit the cayenne pepper.