Description
Shakshuka is a bold and comforting one-skillet dish of poached eggs in a spicy, aromatic tomato and pepper sauce. With North African and Middle Eastern roots, it delivers hearty flavor, perfect for breakfast, brunch, or dinner. This version is simple to make and endlessly customizable.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper to taste
- 4–6 large eggs
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or cilantro, chopped
Optional Add-ins:
- Baby spinach or kale
- Sliced olives or sun-dried tomatoes
- Pinch of sugar (if tomatoes are acidic)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until soft (5–7 minutes).
- Add garlic and cook for 1 minute. Stir in cumin, paprika, and chili flakes.
- Pour in crushed tomatoes. Season with salt and pepper. Simmer 10–15 minutes.
- Make 4–6 wells in the sauce. Crack an egg into each well.
- Cover and cook until whites are set and yolks are still soft, 5–7 minutes.
- Sprinkle with feta and herbs. Serve hot with bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes