Spicy Tomato Shakshuka
Poached eggs in a simmering sauce of tomatoes, peppers, onions, and spices.
Details
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp chili powder
- 400g canned tomatoes
- 4 large eggs
- Fresh parsley, chopped
- Crusty bread, for serving
Instructions
- 1
Heat oil in a deep skillet over medium heat.
- 2
Add onion and bell pepper. Cook until soft, about 5-7 minutes.
- 3
Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute.
- 4
Pour in tomatoes and bring to a simmer. Cook for 10 minutes until thickened.
- 5
Make 4 small wells in the sauce.
- 6
Crack an egg into each well.
- 7
Cover and cook for 5-8 minutes until eggs are set to your liking.
- 8
Garnish with parsley and serve with crusty bread.
About This Recipe
The vibrant, sun-drenched hues of Shakshuka beckon you to the breakfast table, though this versatile dish transcends any single meal. Originating from North Africa and the Middle East, its name, meaning 'all mixed up' in Arabic, perfectly describes the delightful chaos of poached eggs nestled in a robust, spiced tomato and pepper sauce. What truly elevates Shakshuka from a simple egg dish is the harmonious balance of sweet, smoky, and subtly spicy notes derived from cumin, paprika, and a hint of chili, all deepened by slowly sautéed onions and bell peppers. The key technique lies in creating perfectly sized wells in the simmering sauce for each egg, allowing them to gently poach until the whites are set and the yolks remain wonderfully runny, ready to burst and enrich every spoonful. While canned crushed tomatoes offer convenience, quality makes a difference; opt for a good brand. Fresh parsley provides a crucial counterpoint of freshness. Don't be afraid to personalize it: a sprinkle of crumbled feta, a handful of spinach, or even some spicy merguez sausage are popular additions. Serve piping hot, directly from the skillet, with plenty of crusty bread to sop up every last drop of the glorious sauce.
Tips & Tricks
- • To achieve perfectly runny yolks, make distinct indentations in the simmering sauce for each egg, then cover the pan for about 5-7 minutes. Watch carefully and remove from heat just as the whites are set but the yolks are still liquid.
- • For a delightful twist, stir in a handful of fresh spinach or a quarter cup of crumbled feta cheese into the tomato sauce before adding the eggs. This adds an extra layer of flavor and a touch of creamy saltiness.
- • While best enjoyed fresh, you can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, gently reheat the sauce and then crack in the eggs to poach.
- • Beyond crusty bread, consider serving your Shakshuka with warm pita bread or even a side of fluffy couscous to fully capture the rich, spiced sauce. A simple green salad provides a refreshing counterpoint.
Nutrition Facts
Per serving (approximate)