Description
This traditional Shakshuka recipe features poached eggs simmered in a flavorful, spiced tomato and bell pepper sauce. Easy to make and packed with vibrant Mediterranean flavors, it’s perfect for a savory breakfast, brunch, or light dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
Spices
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
Other Ingredients
- 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
- Prepare the base: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion turns translucent and the pepper softens.
- Add garlic and spices: Stir in the finely chopped garlic along with 2 teaspoons of paprika, 1 teaspoon of cumin, and ¼ teaspoon of chili powder. Cook this mixture for an additional minute to release the spices’ aromas.
- Add tomatoes and season: Pour in the entire can of whole peeled tomatoes with their juice. Use a large spoon to crush the tomatoes into smaller pieces. Season the sauce with salt and freshly ground black pepper to taste, then bring it to a gentle simmer.
- Cook the eggs: Create six small wells in the simmering sauce and carefully crack one egg into each well. Cover the pan and cook for 5 to 8 minutes, depending on your preferred egg doneness, until the whites are set but the yolks remain slightly runny.
- Garnish and serve: Sprinkle the chopped fresh cilantro and parsley over the cooked Shakshuka. Serve immediately, ideally with crusty bread for dipping.
Notes
- You can adjust the chili powder based on your preferred spice level.
- Covering the pan helps the eggs cook evenly and faster.
- For a richer taste, you can add a bit of crumbled feta cheese on top before serving.
- Shakshuka is best enjoyed fresh but can be refrigerated for up to 2 days.
- Serve with warm pita bread or crusty sourdough for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Sautéing and Simmering
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 serving (1 egg with sauce)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 185 mg
Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, Mediterranean recipe, easy brunch recipe
