Description
Shakshouka is a delicious and easy dish made with eggs poached in a spicy tomato sauce, perfect for breakfast or brunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Feta cheese, crumbled (optional)
- Crusty bread or pita (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and add the sugar, salt, and pepper. Stir to combine and let the mixture simmer for about 10-15 minutes, allowing it to thicken slightly.
- Using a spoon, create small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and garnish with chopped parsley or cilantro and crumbled feta cheese if desired.
- Serve immediately with crusty bread or pita for dipping.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the tomato mixture.
- You can customize the vegetables by adding spinach, zucchini, or mushrooms for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg