Shakshuka

This vibrant dish delivers perfectly poached eggs simmered in a robust yet cozy, homemade tomato sauce. The sauce is made with warming spices, aromatic vegetables, and as much fiery spice as desired. Add some warm bread and serve this dish any time of day!

Course Breakfast, Main Course

Cuisine American, North African

Diet Gluten Free, Vegetarian

Keyword eggs, shakshuka

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 136kcal

Author Robin Miller

Ingredients

1 ½ tablespoons olive oil
1 medium onion diced, about 1 heaping cup diced
1 red bell pepper seeded and diced
4 cloves garlic minced or pressed
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes or more/less to taste
Salt and black pepper
28- ounce can whole peeled tomatoes
6 large eggs
Fresh cilantro for serving

For serving

Bread naan, or pita

Instructions

Heat the oil a large skillet over medium heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft and golden brown.
Add the garlic, paprika, cumin, chili powder, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper and cook for 1 minute, until fragrant.
Add the tomatoes and bring to a simmer, breaking up the tomatoes with a potato masher, pastry cutter, or heavy fork.
Simmer for 10 minutes, until the mixture thickens slightly.
Using a large spoon, make a well in the tomato mixture.
Crack an egg into a small bowl or ramekin and then add the egg to the well in the sauce. Repeat with the remaining eggs, making a well for each one.
Cover, reduce the heat to low, and cook for 5 to 8 minutes, until the eggs reach your desired level of doneness. Note that the whites should be fully cooked.
Top with cilantro and serve with bread, naan, pita, or tortillas.

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