Shakshuka (Poached Eggs in Spicy Tomato Sauce)
Description
Shakshuka is a hearty, one-skillet dish with roots in North Africa and the Middle East. It features eggs poached directly in a flavorful tomato and pepper sauce that's spiced with cumin, paprika, and garlic. Popular across the Mediterranean, it's a comforting yet light meal — perfect for breakfast, brunch, or dinner. Serve it with crusty bread to scoop up the rich, saucy goodness.
Ingredients
Instructions
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Sauté the Base
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook it slowly, stirring often, for about 5 minutes until it becomes translucent and starts to soften. Then add the diced red bell pepper and continue to sauté for another 5–7 minutes. You want both the onion and pepper to soften fully and begin to caramelize slightly, which adds depth to the sauce.
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Add Garlic and Spices
Once the vegetables are softened, stir in the minced garlic, paprika, cumin, and chili flakes if using. Stir well to coat the vegetables with the spices. Let the garlic and spices cook for 1–2 minutes until the aroma intensifies. Keep stirring to prevent the garlic from burning — it should smell warm and inviting.
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Simmer the Tomato Sauce
Pour the crushed tomatoes into the skillet and mix everything well. Season with salt and pepper. Reduce the heat to medium-low and allow the sauce to gently simmer for 10–15 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will deepen. If it becomes too thick, you can add a splash of water to loosen it.
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Add the Eggs
Once the sauce is thick and flavorful, use a spoon to make small wells in the sauce — one for each egg. Gently crack an egg into each well. Cover the skillet with a lid and let it cook for 6–8 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook for an extra 1–2 minutes. Keep an eye on it — overcooking will make the yolks dry.
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Finish and Serve
Once the eggs are perfectly poached, remove the skillet from the heat. Sprinkle with freshly chopped parsley or cilantro. Let it sit uncovered for a minute to settle. Serve immediately, straight from the pan, with slices of warm crusty bread or pita to scoop the sauce and eggs. Enjoy every bite of this rustic, satisfying dish.
