Easy Shakshuka Recipe
This Easy Shakshuka is a flavor-packed delight! Poached eggs in a spicy tomato sauce, perfect for any meal!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 28 ounces crushed tomatoes
- 6 eggs
- Freshly chopped cilantro For garnish
- Freshly chopped parsley For garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and red bell pepper. Sauté for about 5-7 minutes until the onion becomes translucent and the pepper softens.
- Stir in the minced garlic, paprika, cumin, and salt. Cook for another 1-2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
- Pour in the 28 ounces of crushed tomatoes and stir well to combine. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together and the sauce thicken slightly.
- Using a spoon, create small wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook for about 5-8 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time based on how you like your eggs.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with freshly chopped cilantro and parsley. Serve immediately with crusty bread or pita for dipping.
Equipment
- Large Skillet
- Wooden Spoon
- Lid (optional)
- Measuring spoons
Notes
- Feel free to customize the spices to your taste.
- This dish can be made ahead; store the sauce in the fridge for up to 3 days.
- Shakshuka is great with crusty bread or avocado slices for a low-carb option.