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Shakshuka

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A delightful Middle Eastern dish of poached eggs in a richly spiced tomato and pepper sauce, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (15 oz)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 4 large eggs
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until softened.
  3. Stir in the diced red bell pepper and cook for about 3-4 minutes until it begins to soften.
  4. Mix in the minced garlic and sauté for another minute until fragrant.
  5. Pour in the crushed tomatoes and stir to combine.
  6. Season the mixture with cumin, paprika, salt, and pepper, adjusting to taste.
  7. Allow the sauce to simmer for about 10 minutes, letting it thicken slightly.
  8. Make four small wells in the sauce using the back of a spoon.
  9. Crack an egg into each well, ensuring they are spaced evenly.
  10. Cover the skillet and cook for 5-7 minutes until the egg whites are set but the yolks remain runny.
  11. Remove from heat and garnish with fresh parsley or cilantro if desired.
  12. Serve immediately, ideally with crusty bread for dipping.

Notes

Use fresh ingredients for the best flavor and experiment with additional toppings like feta cheese or spinach.

Nutrition

Find it online: https://www.glutenfreez.com/shakshuka-recipe-2/