Shakshuka
A vibrant and flavorful dish featuring poached eggs over spiced tomato sauce, perfect for breakfast, brunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 4 tomatoes, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a skillet over medium heat until it shimmers gently.
- Add diced onions and bell peppers to the skillet and sauté until softened, about 5-7 minutes.
- Stir in minced garlic, cooking for another minute until fragrant.
- Add diced tomatoes, cumin, paprika, salt, and pepper. Let this mixture simmer until thickened, around 10 minutes.
- Make wells in the sauce, gently cradling them with the back of a spoon. Crack eggs into each well.
- Cover the skillet and cook until eggs are set to your liking—runny or firm.
- Garnish with fresh parsley and serve warm.
Notes
Serve with warm crusty bread, labneh, or feta cheese. Leftovers can be stored for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 370mg