Shakshuka
- Prep:
- 10 min
- Cook:
- 25 min
- Total:
- 35 min
- Yield:
- 4 servings
Shakshuka is a vibrant North African–Middle Eastern dish of poached eggs nestled in a spiced tomato and pepper sauce. Slow-simmered with cumin, paprika, and garlic, the sauce is rich, tangy, and aromatic. Garnished with fresh cilantro (and optional feta), it’s perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 tablespoon oil
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.50 teaspoon chili powder
- 1 can diced tomatoes, undrained
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 0.25 cup cilantro, chopped
- 0.25 cup feta cheese, crumbled (optional)
Steps
- Heat oil in a skillet over medium heat and saute onion and bell pepper until softened.
- Stir in garlic and spices; cook until fragrant.
- Add tomatoes and salt; simmer until sauce thickens slightly, about 10 minutes.
- Make wells in the sauce and crack in eggs.
- Cover and cook until eggs are set to your liking, about 5–7 minutes.
- Garnish with chopped cilantro and optional feta before serving.