Shakshuka
A delicious and comforting Shakshuka made with eggs gently cooked in a rich tomato and bell pepper sauce with garlic and aromatic spices. Perfect for a flavorful breakfast, brunch, lunch, or light dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp ground black pepper
- 400 g canned chopped tomatoes
- 2 tbsp tomato paste
- 4 –6 large eggs
- ½ tsp salt or to taste
- 2 tbsp fresh cilantro or parsley chopped
- Optional: ½ cup crumbled feta cheese
- Optional: fresh chili sliced
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat.
- Cook the vegetables: Add the onion and bell pepper. Cook for 5–7 minutes until softened.
- Add garlic and spices: Add the garlic, cumin, paprika, chili powder, and black pepper. Cook for about 1 minute until fragrant.
- Add tomatoes: Stir in the chopped tomatoes and tomato paste. Add salt and mix well.
- Simmer the sauce: Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
- Add the eggs: Make 4–6 small wells in the tomato mixture. Crack an egg into each well.
- Cook the eggs: Cover the skillet and cook for 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preferred doneness.
- Garnish: Sprinkle with fresh cilantro or parsley and optional feta cheese and sliced chili.
- Serve: Serve hot with crusty bread, pita, or toasted bread for dipping into the flavorful tomato sauce.