Description
A simple and flavorful Easy Shakshuka recipe featuring poached eggs in a spiced tomato and bell pepper sauce, perfect for a wholesome breakfast or brunch.
Ingredients
Scale
Vegetables & Herbs
- 1 onion (finely diced)
- 1 red bell pepper (finely diced)
- 3 cloves garlic (minced)
- Freshly chopped cilantro (for garnish)
- Freshly chopped parsley (for garnish)
Spices & Seasonings
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
Other Ingredients
- 1 tablespoon olive oil
- 28 ounces crushed tomatoes
- 6 eggs
Instructions
- Heat the oil and sauté vegetables: Heat the olive oil in a large pan over medium heat. Once hot, add the finely diced onion and red bell pepper. Sauté for about 3-5 minutes or until the onion becomes translucent.
- Add spices and tomatoes: Stir in the minced garlic, paprika, cumin, and salt to the pan, mixing well. Then add the crushed tomatoes and combine thoroughly. Reduce the heat to low to let the sauce simmer gently.
- Poach the eggs in the sauce: Using the back of a spoon, create small wells or holes in the tomato mixture. Crack an egg into each hole carefully. Cover the pan and cook until the eggs reach your preferred doneness. For over-easy eggs cook 3-5 minutes, over-medium 6-8 minutes, and over-hard 9-12 minutes.
- Garnish and serve: Remove the pan from heat and garnish the shakshuka with freshly chopped cilantro and parsley. Serve warm with pita bread or enjoy directly with a fork.
Notes
- Choose ripe, high-quality crushed tomatoes for a richer sauce flavor.
- You can adjust the spice levels to your preference by adding chili flakes or cayenne.
- Covering the pan is important to ensure the eggs cook evenly through steam.
- Serve with crusty bread or pita for a perfect soak-up of the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shakshuka, easy shakshuka recipe, tomato and egg, Middle Eastern breakfast, poached eggs in tomato sauce
