Description
A vibrant and flavorful Middle Eastern and North African dish of poached eggs in a spicy tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Stir in tomato paste, diced tomatoes, cumin, paprika, chili powder, salt, and pepper.
- Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Use a spoon to make small wells in the sauce.
- Crack an egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.
- Garnish with fresh parsley or cilantro.
- Serve hot with crusty bread for dipping.
Notes
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- Prep time does not include the time for the dough to rise.
- You can use other vegetables you like in your shakshouka, such as bell peppers or zucchini.
- For a spicier shakshouka, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
- If you don’t have feta cheese, you can use another type of cheese, such as goat cheese or mozzarella.
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- Prep Time: 10 minutes
- Cook Time: 20