Vibrant Shakshuka: A Quick Recipe
A vibrant and flavorful Middle Eastern and North African dish featuring perfectly poached eggs nestled in a rich, spiced tomato and bell pepper sauce. Ideal for a hearty breakfast, brunch, or a light dinner.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 1 tsp cumin
- 1 tsp paprika
- 0.25 tsp cayenne pepper optional
- 1 can (28 oz) crushed tomatoes
- 0.5 cup water or vegetable broth
- 4 large eggs
- 2 tbsp fresh parsley chopped
- salt to taste
- black pepper to taste
- feta cheese crumbled
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and diced bell pepper. Cook for another 5-8 minutes until bell pepper is tender.
- Stir in cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and water (or broth). Season with salt and black pepper. Bring the sauce to a simmer, then reduce heat to low and 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 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).
- Remove from heat, sprinkle generously with freshly chopped parsley. If desired, crumble feta cheese over the top. Serve hot immediately.
Notes
Serve immediately for the best taste and texture, as shakshuka is not suitable for storage. When in season, use fresh, ripe tomatoes instead of canned for an enhanced flavor. For a richer, tangier finish, crumble feta cheese over the top just before serving.