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Hearty Shakshuka Recipe

A close-up view of a pan of Shakshuka with 6 perfectly cooked eggs in a rich tomato sauce, garnished with fresh cilantro.
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A simple one-pan shakshuka recipe featuring eggs poached in a spiced tomato sauce, perfect for brunch or a light dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet 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
  • Crusty bread, for serving

Instructions

  1. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add garlic, cumin, paprika, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
  3. Pour in crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
  4. Make 6 wells in the tomato sauce. Crack one egg into each well.
  5. 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 under a broiler for a few minutes to set the egg whites.
  6. Garnish with fresh cilantro or parsley. Serve immediately with crusty bread for dipping.

Notes

  • For a richer sauce, you can add a pinch of sugar to balance the acidity of the tomatoes.
  • Adjust the cayenne pepper to your spice preference.
  • This dish is excellent for meal planning, as leftovers can be reheated gently.

Nutrition

Find it online: https://carlacooking.com/shakshuka-recipe-eggs-spiced-tomato-sauce/