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Shakshuka

By Cathy Colander

Tags: middle-east vegetarian
Prep:
Cook:
Total:
Yield:
4 servings

Shakshuka is a vibrant North African–Middle Eastern dish of poached eggs nestled in a spiced tomato and pepper sauce. Slow-simmered with cumin, paprika, and garlic, the sauce is rich, tangy, and aromatic. Garnished with fresh cilantro (and optional feta), it’s perfect for breakfast, brunch, or a light dinner.

Ingredients

  • 2 tablespoon oil
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 2 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.50 teaspoon chili powder
  • 1 can diced tomatoes, undrained
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 large eggs
  • 0.25 cup cilantro, chopped
  • 0.25 cup feta cheese, crumbled (optional)

Steps

  1. Heat oil in a skillet over medium heat and saute onion and bell pepper until softened.

    • 2 tablespoon oil
    • 1 cup onion, chopped
    • 1 cup bell pepper, chopped

  2. Stir in garlic and spices; cook until fragrant.

    • 2 clove garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 0.50 teaspoon chili powder

  3. Add tomatoes and salt; simmer until sauce thickens slightly, about 10 minutes.

    • 1 can diced tomatoes, undrained
    • 1 teaspoon salt
    • 0.25 teaspoon black pepper

  4. Make wells in the sauce and crack in eggs.

    • 4 large eggs

  5. Cover and cook until eggs are set to your liking, about 5–7 minutes.

  6. Garnish with chopped cilantro and optional feta before serving.

    • 0.25 cup cilantro, chopped
    • 0.25 cup feta cheese, crumbled (optional)