Shakshuka
A vibrant and flavorful Middle Eastern dish featuring poached eggs in a spicy tomato sauce, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) large onion, chopped
- (1) red bell pepper, diced
- (4 cloves) garlic, minced
- (1 teaspoon) ground cumin
- (1 teaspoon) smoked paprika
- (1/4 teaspoons) cayenne pepper
- (1 can) (28 oz) crushed tomatoes
- (1 teaspoon) sugar
- Salt to taste
- Pepper to taste
- (4) large eggs
- (1/4 cups) fresh parsley, chopped
- Feta cheese for topping (optional)
Instructions
- 1
In a large skillet, heat 2 tablespoons olive oil over medium heat.
- 2
Add 1 large onion, chopped, and 1 red bell pepper, diced. Sauté for 5-7 minutes until softened.
- 3
Stir in 4 cloves garlic, minced, and cook for 1 minute until fragrant.
- 4
Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Cook for another minute, stirring frequently.
- 5
Pour in 1 can (28 oz) crushed tomatoes and add 1 teaspoon sugar, salt, and pepper to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 6
Make 4 small wells in the sauce and crack 1 large egg into each well.
- 7
Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
- 8
Remove from heat and sprinkle with 1/4 cup fresh parsley, chopped, and feta cheese if desired.
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