Description
A cozy and filling one-pan meal featuring eggs gently cooked in a rich tomato sauce with spices. Perfect for breakfast, brunch, or dinner.
Ingredients
For the tomato sauce
- 2 tablespoons Olive oil (Use a good quality olive oil for flavor.)
- 1 medium onion, diced
- 1 medium bell pepper, diced (Red is preferred.)
- 3 to 4 cloves garlic, minced
- 1 to 2 teaspoons paprika (Smoked paprika is preferable.)
- 1 teaspoon ground cumin
- 1 pinch chili flakes or cayenne (Optional, adjust to taste.)
- 1 can crushed tomatoes (You can use whole tomatoes and crush them.)
- to taste Salt and black pepper (Adjust seasoning to preference.)
For the eggs
- 4 to 6 large eggs (Use as many eggs as desired.)
For garnishing
- to taste Fresh parsley or cilantro (Chopped for topping.)
- optional Feta cheese (Crumbled for added richness.)
Instructions
Preparation
- Warm olive oil in a large skillet over medium heat.
- Add onion and bell pepper. Cook until softened, about 6 to 8 minutes.
- Add garlic, paprika, cumin, and chili flakes. Stir for about 30 seconds to awaken the spices.
- Pour in the crushed tomatoes and season with salt and pepper.
- Let the sauce simmer for 8 to 12 minutes, stirring occasionally until it thickens slightly.
Cooking
- Use a spoon to create little wells in the sauce. Crack eggs into the wells.
- Cover the pan and cook until the egg whites are set but the yolks remain soft, about 5 to 8 minutes.
- Top with fresh herbs and feta if desired. Serve immediately.
Notes
Shakshuka is best served warm. Allowing sauce to sit and develop flavors can improve taste. Leftover sauce can be refrigerated for up to 4 days, but eggs are best cooked fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Cuisine: Middle Eastern, North African