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Shakshuka

Shakshuka
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Shakshuka is a vibrant and comforting Middle Eastern dish featuring poached eggs in a rich, spiced tomato sauce. Perfect for breakfast, lunch, or dinner, this easy one-pan recipe combines bold spices, fresh vegetables, and creamy eggs for a flavorful and satisfying meal ready in under 30 minutes.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped finely
  • 2–3 garlic cloves, minced
  • 1–2 bell peppers, chopped finely

Tomato Sauce

  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder or cayenne pepper (optional)

Main Protein and Garnishes

  • 4 large eggs
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Your Ingredients: Chop onions, bell peppers, and garlic finely so they cook evenly and release their flavors into the sauce.
  2. Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and bell peppers and cook until fragrant and slightly softened, approximately 3-4 minutes.
  3. Add Spices and Tomatoes: Sprinkle ground cumin, paprika, and chili powder (if using) into the pan. Stir for 30 seconds to toast the spices. Pour in crushed tomatoes and tomato paste. Simmer the sauce, stirring occasionally, until it thickens and flavors meld, about 10-15 minutes.
  4. Poach the Eggs: Make small wells in the sauce and carefully crack eggs into each well. Cover the pan and cook until egg whites are set but yolks remain runny, about 5 minutes. Avoid stirring to keep the eggs intact.
  5. Garnish and Serve: Sprinkle fresh parsley or cilantro on top, season with salt and pepper to taste, and serve hot with crusty bread or pita.

Notes

  • Use fresh ground cumin and paprika for a brighter, more vibrant flavor.
  • Cover the pan when poaching eggs to steam-cook gently and prevent overcooked yolks.
  • Do not stir after adding eggs to keep them perfectly poached.
  • Add a pinch of sugar if tomatoes taste too acidic for a smoother sauce.
  • Serve immediately while hot for best flavor and texture.

Nutrition

Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern, one-pan meal, breakfast, brunch, dinner, spicy, vegetarian, gluten free

Find it online: https://elenaglam.com/shakshuka/