Shakshuka
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Shakshuka is a Middle Eastern and North African staple that's become a brunch icon around the world, and for good reason. Eggs are poached directly in a simmering spiced tomato sauce — the whites firm up while the yolks stay runny and golden — served right from the skillet. It's a one-pan breakfast or brunch that comes together in about 25 minutes and feeds the whole family with minimal effort.
Ingredients
- 6 large eggs
- 1 can (28 oz) crushed tomatoes
- 1 red bell pepper, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Crumbled feta cheese for serving (optional)
- Crusty bread or pita for serving
Instructions
- Heat olive oil in large deep skillet over medium heat
- Add onion and bell pepper; cook 6-8 minutes until softened
- Add garlic, cumin, paprika, smoked paprika, and cayenne; cook 1 minute until fragrant
- Pour in crushed tomatoes, stir, and season with salt and pepper
- Simmer 10 minutes until sauce thickens slightly
- Make 6 wells in the sauce using a spoon
- Crack one egg into each well
- Cover pan and cook 6-8 minutes until whites are set but yolks are still runny
- Sprinkle with parsley and crumbled feta; serve immediately with bread or pita
Notes
The yolks continue cooking off heat, so remove the pan when they're slightly underdone for a perfectly runny result. Cover with a lid during the last few minutes for even cooking.
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