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Shakshuka

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A vibrant Middle Eastern dish made with poached eggs in a rich tomato and spice sauce, perfect for breakfast or any meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (14 oz) crushed tomatoes (or 4 fresh tomatoes, chopped)
  • 4 large eggs
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish
  • Crusty bread for serving

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, stirring until soft, about 5 minutes.
  2. Stir in the minced garlic, cumin, and paprika. Cook for an additional minute until fragrant.
  3. Pour in the crushed tomatoes (or chopped fresh ones) and season with salt and pepper. Let it simmer for about 10 minutes.
  4. Using a spoon, make small wells in the tomato mixture for the eggs. Crack an egg into each well.
  5. Cover the skillet and let it cook for about 5-8 minutes, or until the egg whites are set but the yolks remain runny.
  6. Remove from heat, sprinkle with fresh cilantro or parsley, and serve hot with crusty bread.

Notes

Serve with warm crusty bread and consider pairing with a side salad for a light meal.

Nutrition

Find it online: https://doughgirlbylea.com/shakshuka-recipe/

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