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Shakshuka (Eggs in Spicy Tomato Sauce)

@arecipe.bsky.social

A traditional North African and Middle Eastern dish featuring gently poached eggs nestled in a rich, warmly spiced tomato and sweet bell pepper reduction.

Cook 00:10
Yield 4 servings

Ingredients

  • 1 tbsp Olive oil
  • 1/2 large Yellow onion, diced
  • 1/2 large Red or green bell pepper , chopped
  • 2 cloves Garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Paprika (smoked or sweet)
  • 1 can (28oz) Crushed or whole plum tomatoes
  • 4 to 5 large Eggs
  • To taste Salt and black pepper
  • 1 tbsp Fresh parsley or cilantro, chopped for garnish

Instructions

  1. 1
    Heat olive oil in a large, deep skillet or frying pan over medium heat.
  2. 2
    Add the onion and bell pepper; cook for 5-7 minutes until soft.
  3. 3
    Add the minced garlic, cumin, and paprika.
  4. 4
    Cook for an additional 1 minute, stirring constantly to avoid burning the spices.
  5. 5
    Pour in the canned tomatoes.
  6. 6
    If using whole tomatoes, gently crush them with a wooden spoon.
  7. 7
    Bring to a simmer and let cook uncovered for 10 minutes until the sauce thickens slightly.
  8. 8
    Use a large spoon to make 4 or 5 small indentations (wells) in the simmering tomato sauce.
  9. 9
    Carefully crack an egg into each well.
  10. 10
    Turn the heat down to low, cover the skillet with a lid, and cook for 5-8 minutes until the egg whites are fully opaque and set, but the yolks are still soft and runny.
  11. 11
    Garnish with fresh herbs.
Category
Dinner

Dietary Information

Vegetarian

Recipe Attribution

downshiftology.com
downshiftology.com/recipes/shakshuka/