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Shakshuka

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4 from 158 reviews

A vibrant dish of poached eggs in a spiced tomato sauce, perfect for brunch or a comforting breakfast.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper, to taste
  • 4 large eggs
  • Fresh parsley or cilantro, for garnish
  • Feta cheese, for topping (optional)

Instructions

  1. Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until they soften and start to caramelize.
  2. Add the Garlic and Spices: Stir in the minced garlic, cumin, and paprika, and let them dance for an additional minute.
  3. Introduce the Tomatoes: Pour in the diced tomatoes, along with their juice. Stir everything together well and let it simmer for about 10 minutes.
  4. Create Wells for Eggs: Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the skillet and cook for 6-8 minutes.
  5. Garnish and Serve: Once the eggs are cooked to your liking, sprinkle fresh parsley or cilantro on top and crumble some feta cheese over the dish.

Notes

Serve with crusty bread or warm pita for dipping. Storage: Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/shakshuka-recipe-home/

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