Description
A vibrant and flavorful Middle Eastern-inspired shakshuka featuring eggs poached in a spicy tomato and bell pepper sauce, enriched with spices like cumin and smoked paprika. Topped with crumbled feta, fresh parsley, creamy avocado slices, and optional microgreens, this hearty dish is perfect for breakfast, brunch, or any meal.
Ingredients
Scale
Base
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper, to taste
Spices and Flavorings
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
Tomato Sauce
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste
Greens and Toppings
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish (optional)
- Toasted bread, for serving
Instructions
- Heat Oil and Sauté Aromatics: In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat two tablespoons of extra-virgin olive oil over medium heat. Add the chopped yellow onion, diced red bell pepper, ¼ teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.
- Add Spices and Tomatoes: Reduce the heat to medium-low and stir in the minced garlic, smoked paprika, ground cumin, and optional cayenne pepper. Cook for about 30 seconds until fragrant. Next, add the crushed tomatoes and harissa paste, then simmer gently for 15 minutes until the tomato sauce thickens and the flavors meld.
- Wilt Spinach and Add Eggs: Stir the chopped fresh spinach into the sauce until it wilts. Using the back of a spoon, create 3 to 5 shallow wells in the sauce. Crack one egg into each well, cover the skillet with a lid, and cook over low heat until the egg whites are set and the yolks reach your preferred doneness, about 5 to 8 minutes.
- Season and Garnish: Taste and adjust seasoning with additional salt and black pepper if needed. Sprinkle crumbled feta cheese and fresh parsley over the top. Add sliced avocado and optional microgreens for freshness and garnish. Serve immediately with toasted bread for scooping and enjoying the rich sauce.
Notes
- Harissa paste adds a smoky, spicy depth to the dish; you can adjust the amount or omit it for less heat.
- Use a skillet with a lid to ensure even cooking of the eggs without drying out the sauce.
- For runnier yolks, reduce cooking time under the lid; for fully set yolks, cook a bit longer.
- To make it vegan, substitute eggs with firm tofu chunks and omit the feta cheese.
- Serve with crusty toasted bread, pita, or muffins for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shakshuka, eggs in tomato sauce, Middle Eastern breakfast, harissa, spicy eggs, comfort food
