Name: Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Prep time: 10 min
Cook time: PT-486788H56M31S
Total time: PT-486788H56M31S
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika (smoked paprika works great); 1/4 teaspoon cayenne pepper (adjust for heat); 1 (28 oz) can crushed tomatoes; Salt and black pepper, to taste; 4–6 large eggs; Fresh cilantro or parsley, chopped (for garnish); Optional: crumbled feta cheese or dollops of Greek yogurt; Crusty bread or pita, for serving

Description

Shakshuka is a Middle Eastern dish consisting of eggs poached in a spicy, flavorful tomato sauce. It’s a perfect blend of heat, tang, and richness, making it ideal for breakfast, brunch, or dinner.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika (smoked paprika works great)

1/4 teaspoon cayenne pepper (adjust for heat)

1 (28 oz) can crushed tomatoes

Salt and black pepper, to taste

4–6 large eggs

Fresh cilantro or parsley, chopped (for garnish)

Optional: crumbled feta cheese or dollops of Greek yogurt

Crusty bread or pita, for serving

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Instructions

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sautéing for about 5-7 minutes until softened.
Stir in garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Pour in crushed tomatoes and season with salt and black pepper. Bring to a simmer and cook uncovered for 10-15 minutes until the sauce thickens.
Create little wells in the sauce using a spoon and crack eggs into each well. Cover the skillet and cook for 6-10 minutes, depending on desired yolk consistency.
Once eggs are poached, garnish with chopped cilantro or parsley. Optionally, top with crumbled feta or Greek yogurt. Serve with crusty bread or pita.

Notes

For extra nutrition, add spinach or kale to the sauce while it simmers.

Use fire-roasted tomatoes for an enhanced smoky flavor.

If you prefer more heat, add harissa or fresh chili slices to the sauce before poaching the eggs.

Shakshuka can be stored in the refrigerator for up to 2-3 days. Reheat gently on low heat to avoid overcooking the eggs.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Category: Breakfast, Brunch, Dinner
Method: Stovetop
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 10g
Sodium: 400mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 14g
Cholesterol: 185mg