Shakshuka Recipe
Serves 4
Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring gently poached eggs in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast, lunch, or dinner. Shakshuka is a delicious option for any meal!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Pinch cayenne pepper, optional
- 1 (28-ounce) can fire-roasted crushed tomatoes
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- ¼ cup crumbled feta cheese
- Pita, for serving
Instructions
- Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red peppers and cook for 5 to 8 minutes, or until softened. Add the garlic, cumin, paprika, and cayenne, if using, and cook, stirring, for 30 seconds, or until fragrant.
- Add the tomatoes, salt, and several grinds of pepper. Simmer over low heat, stirring often, for 15 minutes, or until the sauce has thickened.
- Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4 to 8 minutes. The timing will depend on how runny or firm you like your eggs. Season to taste with salt and pepper and top with the parsley and feta. Serve with pita.
Notes
We recently updated this post with a streamlined recipe and new photos. If you'd like to make the old version, find the recipe here.