Shakshuka
Shakshuka is a North African and Middle Eastern dish consisting of poached eggs in a sauce of tomatoes, chili peppers, and onion, often spiced with cumin. It's a delicious, vibrant, and nutritious dish that can be enjoyed for breakfast, lunch, or dinner.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 cutting board
- 1 lid (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper Adjust to taste
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- to taste salt and pepper
- to garnish fresh parsley or cilantro, chopped
- optional crumbled feta cheese For serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
- Pour in the can of diced tomatoes along with their juices. Season with salt and pepper. Bring the mixture to a gentle simmer, and let it cook for about 10 minutes to thicken slightly, stirring occasionally.
- Use a spoon to create small wells in the sauce. Crack one egg into each well, then cover the skillet with a lid. Cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny. Adjust the cooking time based on your desired egg doneness.
- Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh parsley or cilantro and crumbled feta cheese, if desired.
- Serve immediately with crusty bread or pita for dipping.
Notes
Feel free to add other vegetables, such as spinach or zucchini, for added nutrition.
Adjust the spices to suit your heat preference; you can also add harissa for an extra kick.
Shakshuka is best enjoyed fresh but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.