Description
Shakshuka with fresh herbs is a vibrant dish of eggs poached in a rich, spiced tomato sauce infused with rosemary and basil. It’s perfect for breakfast, brunch, or dinner and is best served warm with toasted bread.
Ingredients
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup tomato sauce
- 1 cup diced tomato (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 sprig fresh rosemary, torn (divided)
- 4–5 eggs
- 1/2 cup mozzarella cheese
- Fresh basil, shredded, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat vegetable oil in a skillet over medium heat. Sauté garlic until golden and fragrant.
- Add sliced red bell pepper and onion. Cook until softened.
- Stir in tomato sauce, diced tomatoes, cumin, paprika, and half the rosemary. Simmer for 5–7 minutes.
- Transfer the sauce to a 9-inch baking dish. Crack eggs over the top.
- Sprinkle mozzarella and the remaining rosemary around the eggs.
- Bake for 10–15 minutes until egg whites are set but yolks remain runny.
- Garnish with shredded basil and additional mozzarella if desired.
- Serve warm with toasted bread.
Notes
- Use feta instead of mozzarella for a tangy flavor.
- Add chili flakes or cayenne for extra spice.
- Spinach, zucchini, or mushrooms can be added for variation.
- Poach eggs directly in the skillet if skipping the oven step.
- Store sauce separately and add fresh eggs when reheating for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg
