Description
This Shakshuka recipe features perfectly poached eggs simmered in a spiced tomato and pepper sauce. Bursting with North African flavor, it’s an ideal choice for brunch, breakfast, or a light dinner. Serve it with warm crusty bread for a satisfying and rustic dish that comes together in one skillet.
Ingredients
4 large eggs
1 can (15 oz) crushed tomatoes
1 red bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon red chili flakes (optional, to taste)
Salt and pepper, to taste
Fresh parsley or cilantro, chopped, for garnish
Crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; cook until softened.
- Stir in minced garlic, paprika, cumin, and chili flakes. Toast the spices for 1 minute.
- Pour in the crushed tomatoes. Simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper.
- Make small wells in the sauce and crack the eggs into them. Cover and cook 5–7 minutes, until egg whites are set.
- Remove from heat, garnish with fresh herbs, and serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast