Shakshuka
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Breakfast
Shakshuka
Shakshuka is eggs gently poached in a spiced tomato and pepper sauce, cooked and served in one pan. It comes together in about 35 minutes and feeds a table with crusty bread. This serves four.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- salt and pepper
- fresh parsley or cilantro, to serve
Directions
- Heat the oil in a deep skillet over medium heat. Cook the onion and pepper until soft, about 8 minutes.
- Add the garlic, cumin, paprika, and chili flakes and cook 1 minute until fragrant.
- Pour in the tomatoes, season with salt and pepper, and simmer 10 minutes until thickened.
- Make six wells in the sauce and crack an egg into each.
- Cover and cook 6 to 8 minutes, until the whites are set and the yolks are still soft.
- Scatter with herbs and serve from the pan with bread.
Tips and variations
- Let the sauce thicken before adding the eggs so they sit on top and poach evenly.
- Cover the pan to set the whites while keeping the yolks runny.
- A pinch of sugar balances very acidic tomatoes.
- Add crumbled feta before serving for a tangy finish.
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Common questions
- Can I make the sauce ahead
- Yes. Make the sauce, refrigerate, then reheat and add the eggs fresh.
- How do I know the eggs are done
- The whites are set and the yolks still jiggle slightly, about 6 to 8 minutes covered.
- Is shakshuka spicy
- Mildly. Adjust the chili flakes up or down to taste.
- What do I serve with it
- Crusty bread or pita for scooping, and a simple salad.
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