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Shakshuka

A delightful North African dish of poached eggs in a spicy tomato and pepper sauce, perfect for breakfast or any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Mediterranean, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can diced tomatoes (14 oz.) or fresh, chopped tomatoes
  • Salt and pepper, to taste
  • 4 large eggs
  • Fresh parsley or cilantro, for garnish Optional
  • Feta cheese, optional for topping

Method
 

Cooking Steps
  1. Heat the oil in a large skillet over medium heat.
  2. Add the chopped onion and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
  3. Stir in the minced garlic, ground cumin, and paprika. Cook for about 1 minute or until fragrant.
  4. Pour in the diced tomatoes (with their juices). Season with salt and pepper. Simmer for about 10 minutes, stirring occasionally until it thickens.
  5. Create four wells in the tomato mixture and crack an egg into each well.
  6. Cover the skillet and let the eggs poach for about 5-7 minutes or until the whites are set but the yolks are still runny.
  7. Remove from heat, garnish with fresh parsley or cilantro, and sprinkle feta cheese on top if desired.

Notes

Serve Shakshuka warm with whole-grain toast or a side of mixed greens for added fiber. It can be stored in the refrigerator for up to 3 days and is best reheated without the eggs if frozen.