Sides for Your Legendary Shakshuka
A vibrant and flavorful Middle Eastern and North African dish featuring poached eggs in a rich tomato and pepper sauce. This one-pan meal is perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes optional
- 1 can (28 oz) crushed tomatoes
- 1/2 cup water or vegetable broth
- 4 large eggs
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium heat.
- Add the chopped onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the minced garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and water (or broth). Season with salt and pepper. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Using a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
- Cover the skillet with a lid (or foil if your skillet doesn't have 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 preference).
- Remove from heat. Garnish with fresh chopped parsley and serve hot with your favorite sides.
Notes
Use good quality canned tomatoes for the best flavor. Adjust the chili flakes to your preferred spice level. For a richer flavor, you can add a pinch of sugar to balance the acidity of the tomatoes. Serve immediately with plenty of crusty bread or pita bread for dipping. You can also crumble some feta cheese or add fresh herbs like cilantro or parsley on top.