Description
Shakshuka from North Africa brings saucy, spiced eggs nestled in a tomato and pepper base that sizzles with flavor. Perfectly suited for breakfast or dinner, this dish delivers a hearty meal that pulls together in less than 30 minutes.
Ingredients
Scale
Protein:
- 4 large eggs
Main Ingredients:
- 4 large ripe tomatoes (or 1 can of crushed tomatoes)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
Aromatics and Seasonings:
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 chopped onion and diced bell peppers until they soften and become translucent, about 6 minutes.
- Add 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, and ½ teaspoon cayenne pepper. Stir quickly to prevent burning and cook for 45 seconds.
- Pour in 4 large diced tomatoes or 1 can of crushed tomatoes. Season with salt and pepper to taste. Reduce heat and let the sauce simmer and thicken for 10 minutes, stirring occasionally.
- Use a spoon to create 4 small wells in the simmering tomato sauce. Gently crack 1 egg into each well, keeping the yolks intact.
- Cover the skillet with a tight-fitting lid. Cook at medium-low heat for 6 minutes, or until egg whites are completely set but yolks remain soft and runny.
- Turn off the heat. Sprinkle fresh chopped parsley or cilantro over the entire dish for a bright, herbal finish.
- Serve immediately in the skillet, allowing guests to scoop directly from the pan while the sauce is hot and eggs are perfectly cooked.
Notes
- Always use a wide skillet that allows eggs to be evenly distributed across the sauce for consistent cooking.
- Let the tomato sauce simmer and reduce completely to create a thick, rich base that helps eggs poach perfectly.
- Fresh herbs like parsley or cilantro can transform the final dish, adding brightness and fresh flavor to the rich tomato sauce.
- Serve directly from the skillet for a rustic presentation that keeps the eggs warm and maintains the dish’s authentic Middle Eastern style.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 163 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 186 mg