Shakshuka Recipe

North African / Middle Eastern · Main course · 35 min total

Shakshuka is a vibrant North African and Middle Eastern dish of eggs poached in a spiced tomato and bell pepper sauce. This recipe is perfect for a hearty breakfast, brunch, or even a simple dinner, served with crusty bread for dipping.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 4 large eggs
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
• Crumbled feta cheese (optional, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
2. Add garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until sauce thickens.
4. Make 4 small wells in the sauce and crack an egg into each well. Cover the skillet and cook until whites are set but yolks are still runny, about 5-7 minutes. (For firmer yolks, cook 2-3 minutes longer.)
5. Remove from heat. Garnish with fresh parsley or cilantro and feta cheese if desired. Serve immediately with crusty bread or pita.

Tips

• For a spicier shakshuka, add a chopped jalapeño with the bell pepper.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.
• Serve with warm pita or crusty bread to soak up the sauce.

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