Bring the flavors of the Middle East to your table with this hearty and vibrant shakshuka! Bursting with the richness of tomatoes, peppers, and warm spices, this dish is perfect for breakfast, brunch, or even a light dinner. Topped with perfectly poached eggs, shakshuka is comfort food at its finest. A one-pan wonder that’s as easy to make as it is delicious, it’s sure to impress everyone at the table.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cayenne (optional, for heat)
- 1 large can (400g) of crushed tomatoes
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley or cilantro, chopped, for garnish
- Optional: Feta cheese for topping
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper, and sauté until softened, about 5-7 minutes.
- Stir in the garlic, cumin, smoked paprika, and cayenne. Cook for another minute until fragrant.
- Add the crushed tomatoes and sugar. Season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Use a spoon to make small wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
- Remove from heat and garnish with fresh parsley or cilantro. Add crumbled feta if desired.
- Serve hot with crusty bread or pita.
Enjoy!