Description
A classic and easy-to-make Shakshuka recipe featuring poached eggs in a flavorful tomato and bell pepper sauce seasoned with garlic and spices, perfect for a wholesome breakfast or any meal.
Ingredients
Scale
Vegetables and 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 and Oils
- 2 tablespoons olive oil
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- salt and pepper, to taste
Other Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
Instructions
- Heat the oil and vegetables: Heat olive oil in a large sauté pan on medium heat. Add the diced red bell pepper and onion, and cook for 5 minutes or until the onion becomes translucent and the vegetables soften.
- Add garlic and spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute to release the spices’ aroma.
- Add tomatoes and simmer: Pour the whole peeled tomatoes and their juice into the pan. Use a large spoon to break down the tomatoes into smaller pieces. Season with salt and pepper, then bring the sauce to a gentle simmer.
- Poach the eggs: Make small wells in the tomato sauce using the spoon, then carefully crack one egg into each well. Cover the pan with a lid and cook the eggs for 8 minutes or until the whites are set and the yolks are cooked to your preference.
- Garnish and serve: Sprinkle chopped fresh cilantro and parsley over the dish before serving for a fresh, herby finish.
Notes
- For a spicier shakshuka, add a pinch more chili powder or some crushed red pepper flakes.
- You can use fresh tomatoes instead of canned if in season, but canned tomatoes provide a consistent texture and flavor.
- If you prefer firmer yolks, cook the eggs longer or remove the lid halfway through cooking to evaporate steam.
- Serve with warm crusty bread or pita to scoop up the sauce and eggs.
- Leftovers can be reheated gently on the stovetop, but eggs are best fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 185 mg
