Description
Shakshuka transports your taste buds straight to Israel with its rich tomato sauce and perfectly poached eggs nestled in a spicy, fragrant base. Grab some crusty bread and dive into this hearty breakfast that will make your morning deliciously memorable.
Ingredients
Scale
Main Ingredients:
- 5–6 ripe tomatoes, chopped, or 1 (28) ounces crushed tomatoes
- 6 large eggs
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
Supporting Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish:
- Chopped cilantro or parsley
Instructions
- Grab a large skillet and warm 2 tablespoons olive oil over medium heat. Toss in 1 finely chopped medium onion and 1 chopped red bell pepper, sautéing until they soften and become translucent, about 5-7 minutes.
- Add 3 minced garlic cloves to the skillet, stirring for 1-2 minutes until their aroma fills your kitchen.
- Pour in 1 can (28 ounces) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground paprika, and ½ teaspoon ground cayenne pepper. Sprinkle salt and black pepper to match your taste preferences.
- Reduce heat and let the sauce simmer for 10-15 minutes, occasionally stirring until the mixture thickens and develops a rich, deep color.
- Create six small wells in the sauce using a spoon. Carefully crack 6 large eggs directly into these wells, ensuring they’re evenly spaced.
- Cover the skillet and cook for 5-8 minutes, watching carefully to achieve your preferred egg consistency – whether you prefer runny or firm yolks.
- Remove from heat and scatter fresh chopped cilantro or parsley across the top for a bright, herbal finish.
- Serve immediately alongside warm crusty bread or soft pita for dipping into the spicy, vibrant sauce.
Notes
- Invest in a good non-stick skillet to prevent eggs from sticking and ensure easy cleanup.
- Adjust the spice level by increasing or decreasing cayenne pepper according to personal heat tolerance.
- For a vegetarian version, keep the recipe as-is since it’s already meat-free and packed with flavor.
- Fresh tomatoes work wonderfully, but canned crushed tomatoes can save time and provide consistent sauce texture.
- Prep Time: 6-9 minutes
- Cook Time: 15-23 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 186 mg