Shakshuka
Shakshuka is a hearty and flavorful Middle Eastern dish made with a spiced tomato sauce and eggs poached to perfection. Perfect for breakfast, lunch, or dinner, it’s a versatile dish that’s sure to impress with its vibrant colors and complex flavors.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 large red bell pepper chopped
- 3-4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes adjust to taste
- 1 can 28 oz crushed tomatoes
- Salt and pepper to taste
- 4-6 eggs free-range preferred
- ¼ cup fresh parsley roughly chopped
- ½ cup crumbled feta cheese optional
- Crusty bread for serving, such as sourdough or pita
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until soft and the onion becomes translucent.
- Add the minced garlic, cumin, smoked paprika, and chili flakes. Stir constantly for about 30 seconds to toast the spices and release their aroma.
- Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes, stirring occasionally. The sauce should thicken slightly but remain moist.
- Use the back of a spoon to create small wells in the sauce. Crack the eggs into each well, being careful to keep the yolks intact.
- Cover the skillet and reduce the heat to low. Cook for 5-7 minutes, checking the eggs after 5 minutes. The whites should be set but the yolks should still be runny.
- Remove from heat and sprinkle with chopped parsley and crumbled feta (if using). Serve immediately with crusty bread for dipping.
Notes
You can add harissa paste or spinach to the sauce for an extra kick or nutritional boost. If you prefer a heartier version, brown ground lamb or merguez sausage before adding the vegetables. Shakshuka is best served fresh, but leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if necessary to loosen the sauce. For a green variation, replace the tomato base with sautéed leafy greens like spinach, Swiss chard, and kale.
