Description
Shakshuka is a vibrant North African and Middle Eastern dish of poached eggs in a spiced tomato and pepper sauce, seasoned with paprika, cumin, and chili powder. Ready in just 30 minutes, it’s perfect for breakfast, brunch, or dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 (28-ounce) can whole peeled tomatoes
6 large eggs
Salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add onion and red bell pepper, cooking for about 5 minutes until onions are translucent.
- Stir in garlic, paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- Add the tomatoes with their juice, breaking them up with a spoon. Season with salt and pepper, then bring to a gentle simmer.
- Create small wells in the sauce and crack an egg into each. Reduce heat to low, cover if desired, and cook for 5–8 minutes until eggs are cooked to your preference.
- Garnish generously with fresh parsley and cilantro before serving.
Notes
- For cheesy shakshuka, add crumbled feta or goat cheese before serving.
- Use smoked paprika for a smoky flavor.
- Add extra vegetables like spinach, kale, or roasted eggplant for a nutrient boost.
- Adjust chili powder or add cayenne for more heat.
- Serve with pita bread, crusty bread, or gluten-free bread for dipping.
- Store leftovers in the fridge for up to 3 days, reheating gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: North African, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 186mg
