Easy Shakshuka Recipe
Easy Shakshuka is a flavorful and hearty Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce. This recipe combines aromatic vegetables and spices simmered to perfection, then topped with fresh herbs, making it an ideal meal for breakfast, brunch, or any time of day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetable & Spice Base
- 3 tbsp Extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
Tomato Sauce
- 6 medium tomatoes, chopped (about 6 cups)
- 1/2 cup tomato sauce
Eggs and Garnish
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Sauté Vegetables and Spices: Heat 3 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the chopped onions, green peppers, garlic, ground coriander, paprika, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Simmer Tomato Sauce: Add the chopped tomatoes and tomato sauce to the skillet. Cover and let the mixture simmer gently for 15 minutes. Uncover and cook a bit longer to reduce and thicken the sauce. Taste and adjust seasoning with salt and pepper as desired.
- Create Wells for Eggs: Using a wooden spoon, make 6 indentations evenly spaced in the thickened tomato mixture. These wells will hold the eggs.
- Cook Eggs: Carefully crack one egg into each indentation. Reduce the heat to low and cover the skillet. Cook until the egg whites are set but yolks remain slightly runny, about 5 to 8 minutes depending on preference.
- Garnish and Serve: Uncover the skillet and sprinkle the chopped fresh parsley and mint over the top. Optionally add extra black pepper or crushed red pepper flakes. Serve immediately with warm pita, challah, or crusty bread for dipping.
Notes
- You can use plum tomatoes if fresh tomatoes aren’t available.
- For a spicier shakshuka, add more red pepper flakes or a diced chili pepper.
- To make it vegan, omit the eggs and enjoy the spicy tomato and pepper sauce on its own.
- Leftovers can be refrigerated and reheated gently on the stovetop.
- Serve with a side of fresh breads like challah or pita to soak up the delicious sauce.
Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, spiced eggs, healthy breakfast, egg and tomato skillet
Find it online: https://cookcrisis.com/easy-shakshuka-recipe/
