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Shakshuka

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40min

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4 servings

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1 Reviews
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Shakshuka is a delightful Middle Eastern dish featuring eggs poached in a flavorful tomato sauce. This one-pan meal is perfect for breakfast, brunch, or any time you crave a satisfying and nutritious dish. The combination of aromatic spices, tender eggs, and fresh herbs creates a mouthwatering experience that will transport your taste buds to the vibrant streets of the Middle East.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

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1
Prepare the ingredients

Finely chop the onion and red bell pepper. Mince the garlic cloves. Open the can of tomatoes.

2
Sauté the vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Cook until softened, about 5-7 minutes, stirring occasionally.

3
Add garlic and spices

Stir in the minced garlic, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for another 1-2 minutes until fragrant.

4
Add tomatoes and simmer

Pour in the canned tomatoes with their juices. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

5
Create wells for the eggs

Using the back of a spoon, create 4 small wells in the tomato sauce. Carefully crack an egg into each well.

6
Cook the eggs

Cover the skillet and cook until the egg whites are set and the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.

7
Garnish and serve

Remove the skillet from heat. Roughly chop the fresh parsley and sprinkle it over the shakshuka. Crumble the feta cheese on top. Serve hot with crusty bread for dipping.

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