Recipe Details
- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 40 mins
- Servings
- 6
- Difficulty
- easy
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Classic Shakshuka
A Middle Eastern and North African dish of eggs poached in a spicy tomato sauce.
Prep: 10 min
Cook: 30 min
Serves: 6
easy
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Crusty bread, for serving
- 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
- 2Add garlic, smoked paprika, cumin, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
- 3Stir in crushed tomatoes, diced tomatoes, tomato paste, and sugar. Season with salt and pepper to taste. Bring to a simmer.
- 4Reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- 5Using a spoon, make 6 wells in the sauce.
- 6Crack an egg into each well.
- 7Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or to your desired doneness).
- 8Garnish with fresh parsley or cilantro.
- 9Serve immediately with crusty bread for dipping.