Classic Shakshuka
A comforting Middle Eastern dish of poached eggs in a vibrant and flavorful tomato sauce, perfect for any meal of the day.
Ingredients
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 large red bell pepper, diced Can substitute with a green bell pepper.
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chili flakes or cayenne Optional, for heat.
- 28 oz can crushed tomatoes Can also use whole peeled tomatoes crushed by hand.
- to taste Salt and pepper Adjust according to preference.
For the eggs
- 4-6 large eggs
For garnish
- to taste Fresh parsley or cilantro
For serving
- as needed warm pita, flatbread, or sourdough Optional for serving.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, sauté for about 5–7 minutes until softened.
- Stir in the minced garlic, ground cumin, sweet paprika, and chili flakes (if you like a kick). Cook for one more minute until everything is fragrant.
- Pour in your crushed tomatoes and season generously with salt and pepper.
- Lower the heat and let it simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together beautifully.
- Create small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
- Cover the skillet and cook for about 5–7 minutes until the egg whites are set but the yolks remain slightly runny (or cook a bit longer if you prefer firmer yolks).
- Remove from heat, and garnish with fresh parsley or cilantro. Serve immediately with warm bread for scooping!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Avoid freezing the dish, as the eggs may become rubbery.