Description
A classic and easy Shakshuka recipe featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce, perfect for a comforting breakfast or brunch.
Ingredients
Vegetables & Herbs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Spices
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper, to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
Instructions
- Prepare Vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion and cook for about 5 minutes until the onion becomes translucent, stirring occasionally to ensure even cooking.
- Add Garlic and Spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute to enhance the flavors and aromatic spices.
- Create Tomato Sauce: Pour the whole peeled tomatoes along with their juice into the pan. Use a large spoon to break down the tomatoes into smaller pieces. Season the sauce with salt and pepper, then bring it to a gentle simmer.
- Add Eggs: Using the spoon, make small wells in the simmering tomato sauce and carefully crack one egg into each well. Cover the pan with a lid and cook the eggs for 5 to 8 minutes, or until the whites are set and yolks reach your preferred doneness.
- Garnish and Serve: Once eggs are cooked, sprinkle chopped fresh cilantro and parsley on top. Serve immediately, enjoying the warm, spiced tomato sauce and perfectly poached eggs.
Notes
- Covering the pan helps eggs cook faster and evenly.
- Adjust the chili powder amount to control the spiciness.
- Serve with crusty bread or pita to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern