Ideal for breakfast or any meal, Shakshuka is a swift, nutritious delight. Tomatoes, bell peppers, onions, and garlic meld flawlessly, cradling poached eggs. Crafting a gourmet experience at home is effortless, showcasing a symphony of flavors in mere moments.
Unfamiliar with shakshuka? Hailing from North Africa and the Middle East, it's a hearty, one-pan marvel. Translating to "mixture" and pronounced shuhkﾷshyooﾷkuh, shakshuka is your versatile delight. Nourishing and simple, relish it for breakfast, lunch, or dinner, with bread or salad by its side.
- Oil for cooking
- 1 large onion or 1.5 small onions, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 can (28 ounces) whole peeled tomatoes
- 6 large eggs
- Fresh parsley, chopped (for garnish and stirring in)
- Crusty bread (for serving)
- Add oil into a cast-iron skillet over medium heat.
- Once hot, add the onion and bell pepper. Cook for about 12 to 15 minutes before adding the garlic.
- Stir in the canned whole peeled tomatoes and use a wooden spoon to break them up into small chunks.
- Stir in parsley.
- Bring the mixture to a boil over medium heat and then simmer until mixture has been slightly reduced about 20 minutes.
- Create a well in the pan, slightly larger than an egg, using the back of a large spoon. Then, add one egg to the well. Repeat with the remaining 5 eggs.
- Cover the pan and cook until the egg whites set, but the yolks are still runny, about 12 to 15 minutes.
- Garnish the shakshuka with parsley and serve immediately with crusty bread.
Tips for making this recipe
- If concerned about eggshells, crack eggs into a bowl first.
- A large saut￩ pan works if you don't have a cast-iron skillet.
- Try other vegetables like mushrooms, spinach, kale, etc.
- Add cheese such as mozzarella, feta, or goat cheese.
- For a prettier dish, strain the egg in a fine-mesh sieve before adding it to the pan.
- Lighten it up by simmering with honey if finding it too acidic.