Description
A vibrant and hearty Middle Eastern dish made with eggs poached in a rich, spiced tomato sauce, perfect for brunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley or cilantro for garnish
- Feta cheese (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add diced onion and bell pepper; sauté until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, and paprika; cook for another minute until fragrant.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
- Make small wells in the sauce using a spoon and crack an egg into each well.
- Cover the skillet and cook for about 5-8 minutes, or until the eggs are set to your liking.
- Garnish with fresh parsley or cilantro and sprinkle with feta cheese if desired.
- Serve hot with crusty bread to soak up every delicious drop of sauce!
Notes
Shakshuka pairs excellently with crusty bread. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 186mg