Easy Shakshuka Recipe
A simple and flavorful one-pan dish featuring poached eggs in a spiced tomato sauce. Perfect for breakfast, brunch, or a light dinner.
Equipment
- Large skillet with lid
- Wooden spoon
- Knife and chopping board
Ingredients
- 3 tablespoons olive oil
- 1 ⅓ cups chopped onion
- 1 cup thinly sliced bell peppers
- 2 cloves garlic minced
- 2 ½ cups chopped fresh tomatoes or canned, drained
- 1 hot chile pepper finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 large eggs
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking for five minutes until softened.
- Stir in garlic and cook for another minute until fragrant.
- Add tomatoes, chile pepper, cumin, paprika, and salt. Simmer uncovered for 10 minutes, stirring occasionally.
- Create small wells in the sauce and crack eggs into them. Cover and cook for five minutes or until eggs are set.
- Garnish with fresh herbs and serve with crusty bread.
Video
Notes
- Use fresh or canned tomatoes for convenience.
- Adjust spice levels based on preference.
- Leftover sauce can be stored in the refrigerator for three days.