Shakshuka is a popular Middle Eastern dish featuring poached eggs in a flavorful and spicy tomato sauce. This dish is perfect for breakfast, brunch, or even a light dinner.
The recipe is simple and quick to prepare, making it an ideal choice for busy mornings or gatherings with friends. You can customize the spice level and add ingredients like feta cheese or fresh herbs to enhance the flavor.
Easy Shakshuka Recipe
This shakshuka recipe combines ripe tomatoes, bell peppers, onions, and spices to create a rich sauce. The eggs are gently poached in the sauce, resulting in a delicious and satisfying meal that serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
- Feta cheese, crumbled (optional)
Instructions
- Heat Oil: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened (about 5-7 minutes).
- Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.
- Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing it to thicken slightly.
- Poach the Eggs: Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish and Serve: Remove from heat and sprinkle with fresh parsley or cilantro and crumbled feta cheese if desired. Serve hot with crusty bread for dipping.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 18g
- Protein: 12g
- Carbohydrates: 14g
Shakshuka
This shakshuka recipe combines ripe tomatoes, bell peppers, onions, and spices to create a rich sauce. Gently poached eggs in the sauce make this delicious and satisfying meal perfect for serving four people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
- Feta cheese, crumbled (optional)
Instructions
- Heat Oil: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened (about 5-7 minutes).
- Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.
- Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for about 10 minutes, allowing it to thicken slightly.
- Poach the Eggs: Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish and Serve: Remove from heat and sprinkle with fresh parsley or cilantro and crumbled feta cheese if desired. Serve hot with crusty bread for dipping.
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