Traditional Shakshuka
A vibrant and hearty dish packed with rich, spicy tomato sauce and perfectly poached eggs, ideal for breakfast or any mealtime.
Ingredients
For the base
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 1 large Bell pepper, diced Red or green
- 2 cloves Garlic, minced
- 1 can (14-ounce) Canned tomatoes, crushed or diced
- 1 tablespoon Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Chili powder (optional) Adjust based on spice preference
- 4-6 large Eggs Depending on serving size
- To taste Salt and pepper
- For garnish Fresh parsley or cilantro
- Optional Feta cheese, for topping
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the canned tomatoes and tomato paste, stirring well.
- Add cumin, paprika, and chili powder. Season with salt and pepper to taste.
- Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
- Use a spoon to create small wells in the sauce. Crack an egg into each well.
- Cover the skillet and cook for 5-8 minutes until the eggs are set to your liking.
Serving
- Once ready, sprinkle fresh herbs over the top and add crumbled feta cheese if desired.
- Serve hot with crusty bread, pita, or over rice for a complete meal.
Notes
For the best results, use fresh eggs for a perfect poached texture. You can also add other vegetables like spinach or zucchini for added nutrition and flavor. Adjust the chili powder for spice levels.