Shakshuka
A vibrant and hearty dish featuring poached eggs in a rich and spiced tomato sauce, perfect for breakfast, brunch, or a light dinner.
Equipment
- Large Skillet
Ingredients
Ingredients
- 2 tablespoons Olive oil Adds richness and depth of flavor.
- 1 medium Onion, diced Serves as a base for the sauce.
- 1 piece Bell pepper, diced Can be red or green, adds crunch and sweetness.
- 3 cloves Garlic, minced Enhances the overall flavor profile.
- 1 teaspoon Ground cumin Adds earthiness and depth.
- 1 teaspoon Sweet paprika Provides mild sweetness and vibrant color.
- 1/4 teaspoon Cayenne pepper Optional for a spicy kick.
- 1 can (14 oz) Crushed tomatoes Foundation of the sauce.
- 1 teaspoon Sugar Balances the acidity of the tomatoes.
- Salt and black pepper, to taste Essential seasonings.
- 4 large Eggs Poached eggs add creaminess and richness.
- Fresh parsley or cilantro, chopped (for garnish) Provides a burst of color.
- Crumbled feta cheese (optional) Adds tangy creaminess.
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the diced bell pepper and cook for another 3-4 minutes.
- Add the minced garlic, ground cumin, sweet paprika, and cayenne pepper. Sauté for 1-2 minutes.
- Pour in the crushed tomatoes and stir to combine. Bring to a gentle simmer.
- Add sugar, salt, and black pepper to taste. Simmer for about 10 minutes.
- Create small wells in the sauce for the eggs.
- Crack one egg into each well and season lightly with salt and pepper.
- Cover the skillet and let the eggs poach for 5-8 minutes.
- Garnish with chopped parsley or cilantro and crumbled feta cheese if desired.
- Serve hot with crusty bread or pita.
Notes
Feel free to adjust ingredient quantities based on your preferences.