Description
A classic Middle Eastern and North African dish featuring eggs poached in a flavorful, spiced tomato and bell pepper sauce, perfect for breakfast, brunch, or dinner. This vegetarian and gluten-free shakshuka is easy to prepare on the stovetop and served with warm crusty bread.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 can (28 ounces) diced tomatoes
- 4 to 6 large eggs
Garnishes
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup crumbled feta cheese (optional)
Serving
- Warm crusty bread for serving
Instructions
- Prepare the base: Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, sautéing for 5 to 6 minutes until softened and fragrant.
- Add spices and garlic: Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper if using. Cook for 1 minute until the spices release their aroma.
- Simmer the tomato sauce: Pour in the diced tomatoes along with salt and black pepper. Let the mixture simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
- Add eggs: Make small wells in the thickened sauce and gently crack eggs into each well. Cover the skillet with a lid and cook for 5 to 8 minutes, depending on how runny or firm you prefer the yolks.
- Finish and serve: Remove from heat and sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve immediately with warm crusty bread to soak up the rich sauce.
Notes
- For a spicier shakshuka, add a diced chili or increase the cayenne pepper.
- Try roasted red peppers or a spoonful of harissa for added depth of flavor.
- This dish is versatile and can be enjoyed for breakfast, brunch, or dinner.
