Recipe of Shakshuka, a dish originating from North Africa and the Middle East. This one-pan meal features poached eggs in a spicy tomato and pepper sauce, perfect for breakfast, brunch, or a light dinner. Its rich, robust flavors and warm spices make it a favorite for any meal of the day.
Cooking time:
45 minutes
Ingredients:
2 tbsp olive oil
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 tsp sugar
4 large eggs
salt, to taste
black pepper, to taste
fresh parsley or cilantro, chopped (for garnish)
crusty bread or pita (for serving)
Recipe:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and cook until softened, about 5 minutes.
Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, tomato paste, and sugar. Stir to combine and bring the mixture to a simmer.
Reduce the heat and let the sauce simmer for 15-20 minutes, or until it thickens slightly.
Create small wells in the sauce and carefully crack the eggs into each well.
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny, or cook longer if you prefer firmer yolks.
Season with salt and black pepper to taste.
Garnish with fresh parsley or cilantro and serve with crusty bread or pita.
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