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Shakshuka

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Shakshuka features gently poached eggs in a rich tomato and bell pepper sauce seasoned with garlic, cumin, paprika, coriander, and chile. Serve it warm from the skillet with crusty bread or pita for an easy breakfast, brunch, lunch, or dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed or diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/3 cup crumbled feta cheese, optional
  • 2 tablespoons chopped fresh parsley or cilantro
  • Crusty bread or pita, for serving

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the minced garlic, cumin, paprika, coriander, and red pepper flakes. Cook for about 30 seconds, until fragrant.
  4. Stir in the tomato paste and cook for about 1 minute.
  5. Add the tomatoes and season with salt and black pepper.
  6. Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened enough to hold wells for the eggs.
  7. Taste the sauce and adjust the salt, black pepper, or red pepper flakes as needed.
  8. Use the back of a spoon to create six small wells in the tomato sauce.
  9. Carefully crack one egg into each well, keeping the yolks intact.
  10. Cover the skillet and cook over low to medium-low heat for 5–8 minutes, or until the egg whites are set and the yolks are cooked to the desired consistency.
  11. Remove from the heat and sprinkle with crumbled feta if using.
  12. Garnish with chopped parsley or cilantro and serve warm with crusty bread or pita.

Notes

  • For spicier shakshuka, increase the red pepper flakes or add fresh chile or harissa to the tomato sauce.
  • For a heartier vegetarian variation, stir drained chickpeas into the tomato sauce before adding the eggs.
  • For green shakshuka, replace the tomato base with sautéed spinach, kale, herbs, and other green vegetables.
  • Cooked sausage can be added for a meat variation; make sure it is fully cooked before serving.
  • The bell pepper can be omitted or replaced with zucchini or additional onion and tomato.
  • For meal prep, prepare the tomato sauce ahead and refrigerate it for up to 3–4 days, then reheat and add fresh eggs before serving.
  • Leftover shakshuka with cooked eggs can be refrigerated in an airtight container for up to 3 days.
  • Reheat leftovers gently in a covered skillet over low heat or microwave individual portions, noting that the egg yolks may become firmer.
  • The tomato sauce without eggs can be frozen for up to 2–3 months. Thaw and reheat before adding fresh eggs.

Nutrition

Find it online: https://thefamilycooking.com/shakshuka-3/