Shakshuka
Eggs poached in a spiced tomato and pepper sauce — a North African and Middle Eastern brunch favorite. One pan, big flavor.
35 min4 servings280 kcal / serving
by Culicious Kitchen
Ingredients
- 2 tbsp olive oil
- 1 onion
- 1 red bell pepper
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 800 g canned chopped tomatoes
- 6 eggs
- fresh cilantro or parsley
- salt and pepper
- crusty bread
Method
- 1
Heat the olive oil in a large, deep skillet over medium heat. Cook the onion and bell pepper until soft, about 8 minutes. Add the garlic, cumin, and paprika and stir 1 minute.
- 2
Add the chopped tomatoes and 1 teaspoon salt. Simmer for 10-12 minutes, stirring occasionally, until thickened into a rich sauce.
- 3
Taste the sauce and adjust seasoning. Use the back of a spoon to make 6 small wells in the sauce.
- 4
Crack one egg into each well. Season the eggs lightly with salt and pepper.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.