Shakshuka is a flavorful Middle Eastern and North African dish consisting of poached eggs in a spicy tomato sauce. It’s often enjoyed for breakfast but can be served at any meal. Here’s a basic recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3-4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (or smoked paprika)
- ½ teaspoon chili powder (optional for heat)
- 1 can (400g) crushed tomatoes (or 4-5 fresh tomatoes, chopped)
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro for garnish
- Optional: feta cheese, olives, or harissa for extra flavor
Instructions:
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Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the garlic, cumin, paprika, and chili powder (if using). Cook for another minute until fragrant.
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Add the tomatoes: Pour in the crushed tomatoes, season with salt and pepper, and simmer the sauce for 10-15 minutes, allowing it to thicken slightly.
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Make wells for the eggs: Use a spoon to create small indentations in the sauce for each egg. Carefully crack an egg into each well.
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Poach the eggs: Reduce heat to low, cover the skillet, and let the eggs cook for about 5-7 minutes until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook a little longer.
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Garnish and serve: Remove from heat and sprinkle with fresh parsley or cilantro. You can also add crumbled feta or a drizzle of harissa for extra flavor.
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Enjoy: Serve the shakshuka with crusty bread, pita, or alongside a salad.
Shakshuka is a warm and satisfying dish, perfect for brunch or even a light dinner!
