Description
A flavorful and hearty Shakshuka recipe, featuring poached eggs in a spiced tomato and bell pepper sauce topped with feta and fresh herbs. This Middle Eastern and North African dish is perfect for breakfast, brunch, or a satisfying main course.
Ingredients
Scale
For the Shakshuka:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
For Garnish:
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Heat olive oil: In a large skillet over medium heat, add olive oil.
- Cook vegetables: Add diced onion and red bell pepper, cook until softened. Stir in minced garlic and cook until fragrant.
- Add tomatoes and spices: Stir in crushed tomatoes, tomato paste, cumin, paprika, chili powder, salt, and pepper. Simmer for 10–15 minutes.
- Add eggs: Make wells in the sauce and crack eggs into each well. Cover and cook until egg whites are set but yolks are runny.
- Garnish and serve: Sprinkle with feta cheese and herbs. Serve hot with bread.
Notes
- For a spicier shakshuka, add cayenne pepper or hot paprika.
- You can add spinach, kale, or chickpeas for variation.
- Leftovers can be refrigerated and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 8g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 190mg
