Description

Shakshuka is a vibrant and flavorful Middle Eastern and North African breakfast dish featuring eggs poached in a spicy, aromatic tomato and bell pepper sauce. This hearty and comforting skillet meal combines the sweetness of sautéed onions and red bell peppers with the warmth of cumin and smoked paprika, finished with fresh herbs and optionally topped with feta cheese for added richness. Perfect for a satisfying start to the day or a wholesome main course.

Ingredients

Vegetables & Aromatics

2 tablespoons olive oil
1 small onion, finely chopped
1 red bell pepper, chopped
3 cloves garlic, minced

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

Other Ingredients

1 (28-ounce) can crushed tomatoes
5–6 large eggs
1/4 cup chopped fresh parsley or cilantro
Crumbled feta cheese for topping (optional)

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Instructions

Heat Olive Oil and Sauté Vegetables: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the finely chopped onion and chopped red bell pepper, sautéing them for approximately 5 minutes until they become soft and begin to caramelize.
Add Garlic and Spices: Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and the optional 1/4 teaspoon crushed red pepper flakes. Cook for another minute, allowing the spices and garlic to become fragrant and well incorporated.
Add Crushed Tomatoes and Season: Pour in the 28-ounce can of crushed tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Create Wells and Add Eggs: Using a spoon, make small wells in the thickened tomato sauce. Carefully crack one egg into each well, spacing them evenly across the skillet.
Cook Eggs: Cover the skillet with a lid and continue cooking on medium-low heat for 5 to 7 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook for a few minutes longer.
Garnish and Serve: Remove the skillet from heat. Sprinkle the shakshuka with chopped fresh parsley or cilantro and add crumbled feta cheese if desired. Serve immediately with crusty bread or warm pita for dipping.

Notes

For extra nutrition, consider adding spinach, kale, or chickpeas to the sauce.
Adjust the spice level by increasing or omitting the crushed red pepper flakes according to your taste preference.
Use fresh herbs like parsley or cilantro for a bright, fresh flavor contrast.
Serve with warm, crusty bread or pita to soak up the delicious sauce.