Description
Enjoy a flavorful one-pan Middle Eastern egg dish, perfect for breakfast or brunch. This classic shakshuka features eggs poached in a rich tomato and pepper sauce, offering a warm and comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- Salt and black pepper to taste
- 6 large eggs
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and bell pepper, cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
- Make six wells in the tomato sauce. Crack one egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 375°F (190°C) for the same amount of time.
- Garnish with fresh cilantro or parsley before serving.
Notes
- Serve hot with crusty bread for dipping.
- Adjust cayenne pepper for your preferred spice level.
- You can add feta cheese or a dollop of yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop to Oven (Optional)
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg