Description
A warm and encouraging recipe for Classic Shakshuka, a flavorful one-pan Middle Eastern egg dish perfect for breakfast or brunch. This dish features eggs gently poached in a rich, spiced tomato and pepper sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- Salt and black pepper to taste
- 4-6 large eggs
- Fresh cilantro or parsley, chopped, for garnish
- Crusty bread, for serving
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add chopped onion and bell peppers. Cook until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld.
- Using a spoon, create small wells in the tomato sauce.
- Carefully crack an egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet under a broiler for a few minutes to cook the tops of the eggs.
- Garnish with fresh cilantro or parsley.
- Serve hot with crusty bread for dipping.
Notes
- Adjust the spice level by adding more or less cayenne pepper.
- Feel free to add other vegetables like zucchini or spinach.
- Ensure your skillet is oven-safe if you plan to use the broiler method.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop to Oven/Broiler (Optional)
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 1-1.5 eggs with sauce)
- Calories: Approx. 250-300
- Sugar: Approx. 8-12g
- Sodium: Approx. 400-600mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 10-14g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 3-5g
- Protein: Approx. 12-15g
- Cholesterol: Approx. 180-200mg