Shakshuka Recipe
This Shakshuka is SO EASY! Poached eggs in a rich, spiced tomato sauce perfect for breakfast, brunch, or a light dinner.
Equipment
- Large Skillet
- Spatula
- Lid
- Measuring Spoons
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion peeled and small diced
- 1 red bell pepper seeded and small diced
- 4 cloves garlic finely minced
- 2 cans whole peeled tomatoes 28-ounce, crushed with hands
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon sugar
- 6 to 8 large eggs
- sea salt and fresh cracked pepper to taste
Instructions
- In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, stirring occasionally until the onion becomes translucent, about 5-7 minutes.
- Once the onion and bell pepper are softened, add the minced garlic, ground cumin, paprika, and sugar. Cook for an additional 1-2 minutes until the garlic is fragrant and the spices are well combined, stirring continuously to prevent burning.
- Crush the whole peeled tomatoes by hand and add them to the skillet. Stir everything together, allowing the mixture to come to a simmer. Season with sea salt and fresh cracked pepper to taste.
- Reduce the heat to low and let the sauce simmer for about 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Using a spoon, create small wells in the sauce and crack an egg into each well. Use 6 to 8 eggs depending on servings desired.
- Cover the skillet with a lid and cook for about 5-8 minutes, or until the egg whites are set but the yolks are still runny. Adjust cooking time based on preferred egg doneness.
- Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh herbs if desired, and serve hot with crusty bread for dipping. Enjoy your delicious Shakshuka!
Notes
- For a spicier dish, add a pinch of cayenne pepper to the sauce.
- Try red onion instead of yellow for a sweeter flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.