Description
This classic shakshuka recipe features perfectly poached eggs nestled in a rich, spicy tomato and bell pepper sauce. Infused with fragrant cumin and paprika, this comforting North African and Middle Eastern dish is ideal for any meal of the day. Serve with crusty bread and a sprinkle of feta cheese and fresh herbs for a satisfying and flavorful experience.
Ingredients
Scale
Shakshuka Sauce
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 3 Cloves of garlic, minced
- 1 tsp Cumin
- 1 tsp Paprika
- 2 Bell peppers, diced
- 1 can (28 oz) Crushed tomatoes
- Salt and pepper to taste
Eggs and Garnish
- 4 Eggs
- 1/2 cup Feta cheese, crumbled
- Fresh cilantro or parsley, chopped, for garnish
- Crusty bread for serving
Instructions
- Heat the Oil: Heat olive oil in a large skillet over medium heat, preparing the base for the sauce.
- Sauté Onions: Add the finely chopped onion and cook until translucent, about 5 minutes, which develops sweetness and flavor.
- Add Garlic and Spices: Stir in the minced garlic, cumin, and paprika, cooking for about 1 minute until fragrant to bloom the spices.
- Cook Peppers and Tomatoes: Add the diced bell peppers and crushed tomatoes, stirring to combine. Let the mixture simmer until the peppers are tender, about 10 minutes, allowing flavors to meld.
- Season the Sauce: Season with salt and pepper according to taste, enhancing the overall flavor balance.
- Poach the Eggs: Make small wells in the simmering sauce and crack one egg into each. Cover the skillet and cook until the eggs are set to your desired doneness, approximately 5–7 minutes.
- Finish and Garnish: Remove the skillet from heat. Sprinkle crumbled feta cheese and freshly chopped cilantro or parsley over the top for added flavor and a fresh finish.
- Serve: Serve the shakshuka hot, accompanied by crusty bread to soak up the delicious sauce.
Notes
- Adjust the spice level by adding chili flakes or fresh chili if you prefer more heat.
- You can substitute the feta cheese with goat cheese for a different flavor profile.
- For a vegan version, omit the eggs and feta, or replace eggs with tofu slices and cheese with vegan alternatives.
- Use a non-stick skillet to prevent the eggs from sticking when poaching.
- This dish pairs wonderfully with warm pita bread or sourdough as alternatives to crusty bread.
