Shakshuka is a beloved breakfast and brunch staple in Israeli cuisine, originating from North African Jewish immigrants. This one-pan wonder combines perfectly poached eggs nestled in a spicy, aromatic tomato sauce that reflects the bold flavors of Mediterranean cooking. Each bite offers a harmonious blend of tangy tomatoes, sweet bell peppers, and runny egg yolks.
Ingredients
- 6 large eggs
- 4 ripe tomatoes, diced
- 1 large red bell pepper, chopped
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
- Add minced garlic, cumin, paprika, and chili flakes. Cook for an additional 1-2 minutes until fragrant, releasing the spices’ essential oils.
- Stir in diced tomatoes and tomato paste. Reduce heat and simmer the sauce for 10-12 minutes, allowing it to thicken and develop deep flavors.
- Create six small wells in the sauce using the back of a spoon. Carefully crack an egg into each well, maintaining the yolk’s integrity.
- Cover the skillet and cook on low heat for 6-8 minutes, or until egg whites are set but yolks remain runny.
- Season with salt and pepper. Garnish with fresh chopped parsley.
- Serve immediately directly from the skillet, accompanied by warm crusty bread for dipping.
Chef Tips
- Use fresh, ripe tomatoes for the best flavor
- Can be stored in refrigerator for 2-3 days, reheat gently
- Serve with feta cheese or Greek yogurt for extra creaminess
- Avoid overcooking eggs to maintain runny yolks
by