Description
Shakshuka is a vibrant North African dish made with eggs poached in a rich, spiced tomato and pepper sauce. Perfect for breakfast, brunch, or dinner, it’s a one-skillet meal that’s hearty, flavorful, and easy to prepare.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp chili powder or cayenne pepper (optional)
- Salt and pepper to taste
- 4–6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers. Sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add crushed tomatoes and tomato paste. Stir in paprika, cumin, chili powder (if using), salt, and pepper. Let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens slightly.
- Use a spoon to make small wells in the sauce and gently crack an egg into each well.
- Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and yolks are still slightly runny.
- Remove from heat and garnish with chopped parsley or cilantro.
- Serve warm with crusty bread or pita for dipping.
Notes
- Add crumbled feta cheese to the sauce for extra flavor.
- Include sautéed greens like spinach or kale for added nutrients.
- Use harissa or fresh chilies for more heat.
- Top with avocado or yogurt for a modern touch.
- Chickpeas or white beans can be added to make it heartier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
