Description
A quick and easy Middle Eastern dish featuring eggs poached in a rich, spiced tomato sauce. Perfect for any meal, this savory shakshuka combines simple pantry staples with bold flavors for a comforting and vibrant dish.
Ingredients
- 2 tablespoons olive oil (extra virgin recommended)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red or green bell pepper, diced
- 1 can (28 oz / 800 g) crushed tomatoes or whole peeled tomatoes, crushed by hand
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder or cayenne (adjust to heat preference)
- Salt and black pepper to taste
- 4 large eggs, preferably at room temperature
- Chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving (optional)
- Optional add-ins: feta cheese crumbles, harissa paste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper. Cook, stirring occasionally, until soft and slightly golden, about 5-7 minutes.
- Add minced garlic and sauté for another minute until fragrant.
- Stir in ground cumin, smoked paprika, and chili powder. Toast spices briefly to release their oils, about 1 minute.
- Pour in crushed tomatoes and add tomato paste. Stir to combine and let simmer gently until sauce thickens and deepens in color, about 10 minutes. Add a splash of water if sauce becomes too thick.
- Season sauce with salt and black pepper to taste. Adjust chili powder if more heat is desired.
- Using the back of a spoon, create four small wells in the sauce. Crack one egg into each well carefully.
- Cover skillet with a lid and reduce heat to low. Cook eggs until whites are set but yolks remain soft, about 7-10 minutes. Remove from heat as soon as whites set to avoid overcooking.
- Sprinkle chopped parsley or cilantro on top. Serve immediately with lemon wedges and optional feta cheese crumbles. Enjoy with crusty bread or pita.
Notes
[‘Use room temperature eggs for even cooking and tender texture.’, ‘Simmer the tomato sauce gently to develop deep flavors without boiling hard.’, ‘Cover the skillet with a lid to cook eggs evenly with steam.’, ‘Check eggs at 7 minutes for runny yolks; cook longer for firmer yolks but avoid drying out.’, ‘If sauce is over-spiced, add plain yogurt or feta cheese to balance heat.’, ‘Prep sauce in advance for quicker meals; add eggs and finish cooking when ready to serve.’, ‘For a smoky twist, try fire-roasted tomatoes or add smoked paprika.’, ‘Optional variations include adding vegetables like zucchini or spinach, or proteins like ground lamb or sausage.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of the recipe (1
- Calories: 235
- Sugar: 6
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 11
- Fiber: 3
- Protein: 13
Keywords: shakshuka, eggs in tomato sauce, Middle Eastern recipe, easy breakfast, brunch recipe, spicy tomato sauce, poached eggs, healthy meal