Description
This easy Shakshuka recipe features poached eggs nestled in a spiced, smoky tomato sauce with peppers and onions, topped with crumbled feta and fresh herbs. Ready in just 25 minutes, it’s a flavorful, comforting Middle Eastern-inspired dish perfect for breakfast, brunch, or a light dinner served with crusty bread for dipping.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, diced
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil (extra virgin preferred)
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Crusty bread for serving
Instructions
- Build Your Aromatic Base: Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Add diced onion and chopped red bell pepper. Cook for about 5 minutes until onions are translucent and peppers start to soften, sizzling gently to develop sweetness without burning. Stir in minced garlic and cook for another minute until fragrant.
- Create the Spiced Tomato Sauce: Add ground cumin, sweet paprika, cayenne pepper, salt, and black pepper to the vegetables. Stir constantly for 30 seconds to bloom the spices and coat the vegetables evenly. Pour in crushed tomatoes and stir to combine. Let the mixture simmer gently for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- Nestle the Eggs: Using a spoon, create small wells in the tomato sauce for each egg. Crack eggs individually into a small bowl, then gently slide each into a well to avoid breaking yolks. Sprinkle crumbled feta cheese around the eggs. Cover the pan and cook for 8-10 minutes for runny yolks or 12-14 minutes for firmer yolks. Ensure egg whites are set but yolks remain golden and slightly jiggly.
- Finish and Serve: Remove pan from heat and immediately sprinkle chopped fresh parsley and cilantro over the dish. The residual heat will wilt the herbs slightly, releasing their fresh aroma. Serve the Shakshuka directly from the pan with warm crusty bread for scooping up the sauce and eggs.
Notes
- Adjust cayenne pepper quantity according to your preferred spice level.
- Feta cheese adds a nice tangy contrast but can be omitted for a dairy-free version.
- Use fresh herbs like parsley and cilantro for the best flavor; dried herbs won’t provide the same freshness.
- Cook eggs to your liking by adjusting the covered cooking time.
- Serve with crusty bread, pita, or toasted baguette slices for a complete meal.
