Shakshuka
A flavorful Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or dinner, served with crusty bread for dipping.
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder, or cayenne pepper, to taste
- 1 lg can diced tomatoes (14/28 oz cans), canned, with juices
- 2 tbsp tomato paste
- 6 large eggs
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 loaf crusty bread (for serving)
Instructions
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1
Heat 2 tbsp extra virgin olive oil in a large, deep skillet over medium heat.
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2
Add 1 diced yellow onion and 1 diced red bell pepper, and cook until softened, about 5-7 minutes.
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3
Add 4 minced garlic cloves, 1 tsp paprika, 1 tsp ground cumin, and 1/2 tsp or cayenne pepper, to taste chili powder. Cook for another minute until fragrant.
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4
Pour in the 1 lg can canned, with juices diced tomatoes (14/28 oz cans) and add 2 tbsp tomato paste. Stir to combine.
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5
Reduce heat to medium-low and simmer for 10-15 minutes, until the sauce has thickened slightly. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
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6
Using the back of a spoon, make 6 indentations in the sauce for the eggs.
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7
Crack 6 large eggs into the indentations, keeping the yolks intact.
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8
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
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9
Sprinkle with 1/2 cup crumbled feta cheese, 2 tbsp chopped fresh cilantro, and 2 tbsp chopped fresh cilantro.
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10
Serve immediately with 1 loaf crusty bread (for serving) for dipping into the sauce and eggs.