Easy Shakshuka
A hearty and comforting dish featuring poached eggs in a rich tomato sauce, flavored with spices and fresh herbs, perfect for any meal.
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil For sautéing and adding a rich flavor.
- 1 medium Onion, diced This will provide a savory depth.
- 1 medium Bell Pepper, diced Adds sweetness and color.
- 4 cloves Garlic, minced The aromatic backbone of the dish.
- 28 ounces Canned Tomatoes, crushed A robust base; alternatively, fresh tomatoes can be used when in season.
- 4-6 pieces Eggs Fresh eggs are recommended for the best texture.
Spices and Seasoning
- 1 teaspoon Cumin Adds a warm, earthy flavor.
- 1 teaspoon Paprika Brings vibrant color and flavor.
- ½ teaspoon Chili Flakes Adjust to suit your taste.
- to taste Salt and Pepper To season the dish beautifully.
Garnish
- Fresh Parsley or Cilantro Adds a refreshing touch; swap with basil for a different flavor.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the diced onion and bell pepper, cooking until they are tender and translucent (about 5-7 minutes).
- Stir in the minced garlic, cumin, paprika, and chili flakes. Cook for another minute.
Cooking
- Pour in the crushed tomatoes and season with salt and pepper. Stir well and let it simmer for about 10 minutes.
- Make small wells in the sauce and crack an egg into each well.
- Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
Serving
- Once the eggs are cooked to your liking, sprinkle the dish with freshly chopped parsley or cilantro.
- Serve hot with warm crusty bread or fluffy pita.
Notes
For variations, consider adding cheese, more vegetables, or proteins for added nutrition and flavor. This dish stores well for up to three days in the refrigerator.