Shakshuka
Eggs poached directly in a spiced tomato and pepper sauce. Serve straight from the pan with crusty bread.
Ingredients
- — 2 tbsp olive oil
- — 1 large onion, diced
- — 1 red bell pepper, diced
- — 4 garlic cloves, minced
- — 1 tsp ground cumin
- — 1 tsp smoked paprika
- — 1/2 tsp chili flakes (adjust to taste)
- — 1 can (28 oz) crushed tomatoes
- — Salt and pepper to taste
- — 4–6 large eggs
- — Fresh parsley or cilantro, for serving
Notes
Don't skip covering the pan when cooking the eggs — it traps steam and helps the tops set without overcooking the yolks. Eggs are done when the whites are set but the yolks are still slightly runny.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the bell pepper and cook another 3 minutes.
- Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes. Season with salt and pepper.
- Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
- Make small wells in the sauce with a spoon. Crack an egg into each well.
- Cover the skillet and cook for 5–8 minutes, until egg whites are set but yolks are still soft.
- Serve immediately from the pan, topped with fresh herbs.
Variations
- → Add crumbled feta cheese on top before serving (makes it dairy).
- → Stir in a handful of baby spinach before adding the eggs.
- → Use harissa paste instead of chili flakes for a deeper heat.