breakfast
Shakshuka
Shake up your breakfast routine with shakshuka—a dish from North Africa that’s a favorite across the Middle East. Our satisfying one-skillet meal features gently poached eggs simmering in a spicy tomato sauce. Serve with pita or crusty bread to soak up every last drop.
Servings:
4
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato pastem
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 (14-ounce) cans crushed or diced tomatoes
- 2 to 3 tablespoons chopped cilantro
- 2 to 3
- tablespoons chopped parsley
- Salt and pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta
Preparation Instructions
- Prepare to bake—Preheat oven to 375 degrees F.
- Sauté the aromatics—Heat oil in a large, oven-safe ceramic non-stick skillet over medium heat. When oil is shimmering, add onion and bell pepper. Sauté, stirring frequently, until onions are translucent, about 5 minutes. Add garlic, tomato paste, cumin, paprika, and cayenne and sauté for another minute or two.
- Simmer the sauce—Stir in the crushed tomatoes, along with the chopped cilantro and parsley. Bring sauce to a simmer, then reduce heat and cook for another 5 minutes.
- Bake the shakshuka—Remove pan from heat. Taste sauce and add salt and pepper as needed. Use a large spoon to make wells for each egg, then crack eggs into wells. Sprinkle eggs with a little salt and pepper. Transfer ceramic non-stick skillet to pre-heated oven and bake until egg whites are opaque but yolks are still jiggly, about 8 to 10 minutes.
- Serve and enjoy—Scoop an egg (or 2) and sauce into individual bowls and sprinkle with feta. Serve with a side of pita or crusty bread.
Tips
Don’t Overdo It
Eggs continue to cook after they’re removed from heat so always err on the side of underdone to avoid rubbery results.
