Shakshuka
Middle Eastern
Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce, often enriched with peppers, onions, and aromatic spices. The runny yolks mingle with the warm, gently acidic sauce to create a rich, comforting dish that's equally at home for breakfast, lunch, or a light dinner. Its simplicity and depth of flavor—built on cumin, paprika, and fresh tomatoes—make it a weeknight staple that feels restaurant-worthy.
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium Onion -- substitute: Shallot
- 3 cloves Garlic
- 2 medium Red Bell Pepper
- 1.5 teaspoons Cumin
- 1 teaspoon Paprika -- substitute: Chili Powder
- 0.25 teaspoon Cayenne Pepper -- substitute: Red Pepper Flakes
- 1 can (28 oz) Whole Canned Tomatoes
- 0.75 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 4 to 6 large Eggs
- 0.25 cup, fresh Parsley -- substitute: Cilantro
- 0.5 cup, crumbled Feta Cheese -- substitute: Goat Cheese, Queso Fresco
Steps
Heat the olive oil in a large skillet over medium heat. Dice the onion and add it to the pan along with the minced garlic.
Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.
Dice the bell peppers and add them to the skillet. Stir in the cumin, paprika, and cayenne pepper.
Cook the peppers until they begin to soften, about 4 minutes, stirring frequently.
Pour in the canned tomatoes (crushing them by hand as you add them) and add the salt and black pepper. Stir well to combine.
Simmer the sauce uncovered over medium heat for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Make 4 to 6 small wells in the sauce with the back of a spoon. Crack one egg into each well, being careful not to break the yolk.
Reduce heat to medium-low, cover the skillet with a lid, and cook until the egg whites are set but the yolks remain runny, 4 to 6 minutes.
Remove from heat and garnish generously with fresh parsley and crumbled feta cheese.
Plating ideas
- Serve the skillet family-style directly at the table with warm pita or crusty bread for scooping and soaking up the sauce. — This is the traditional way to serve shakshuka and makes for a convivial meal.
- Finish with a drizzle of chili oil and a sprinkle of sumac for brightness and heat. — These additions add complexity and visual appeal without overwhelming the delicate egg.
- Serve alongside a simple green salad dressed with lemon juice and olive oil to cut through the richness. — A fresh, acidic side balances the warm, spiced tomato sauce.
- Top with toasted pine nuts or a dollop of Greek yogurt for textural contrast. — Either addition adds richness and sophistication to the simple dish.