Shakshuka: Eggs in Spicy Tomato Sauce
A vibrant and comforting dish of poached eggs simmered in a rich, spicy tomato sauce, traditionally enjoyed for breakfast, brunch, or dinner. Originating in North Africa and popularized in the Middle East, it's a dish that warms the soul.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp paprika sweet or smoked
- 1/4 tsp chili powder or to taste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup water or vegetable broth
- 4-6 large eggs
- salt - to taste
- black pepper - to taste
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled
Instructions
- Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the minced garlic, ground cumin, paprika, and chili powder. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes and water (or vegetable broth). Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season generously with salt and black pepper.
- Using the back of a spoon, make 4 to 6 small indentations or wells in the tomato sauce. 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 desired doneness).
- Remove from heat. Garnish with fresh chopped parsley and crumbled feta cheese, if using. Serve hot directly from the skillet with plenty of crusty bread for dipping.
Notes
Serve your shakshuka immediately with warm, crusty bread or pita for dipping. For variations, try adding spinach, chickpeas, or spicy sausage. A sprinkle of crumbled feta cheese or goat cheese before serving adds a delicious tangy note. Adjust chili powder to your preferred spice level.