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Shakshuka

Shakshuka
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Shakshuka is a vibrant and comforting one-pan dish featuring gently poached eggs in a rich, spiced tomato and bell pepper sauce. This flavorful, quick recipe uses simple pantry staples and fresh ingredients to create a hearty breakfast or brunch option that is easily customizable for vegetarian, vegan, or meaty variations. Ready in under 30 minutes, shakshuka impresses with its bold flavors and beautiful presentation straight from the skillet.

Ingredients

Scale

Vegetables & Aromatics

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1–2 bell peppers, chopped
  • 4–5 ripe fresh tomatoes, chopped or one 14 oz can crushed tomatoes

Spices

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili flakes (adjust to taste)
  • Pinch of salt

Proteins

  • 4–6 large eggs

Herbs & Oils

  • 2 tablespoons olive oil
  • Fresh parsley or cilantro, chopped for garnish

Instructions

  1. Prepare the base: Heat olive oil in a large skillet over medium heat. Add diced onions and cook for about 5 minutes until soft and translucent. Stir in minced garlic and cook for another minute until aromatic.
  2. Add peppers and spices: Toss in chopped bell peppers and cook until they soften, about 5-7 minutes. Sprinkle paprika, cumin, and chili flakes over the vegetables, stirring constantly to toast spices and deepen their flavor.
  3. Simmer the tomato sauce: Pour in the fresh or canned tomatoes along with a pinch of salt. Let the sauce simmer gently for 10-15 minutes, stirring occasionally until thickened and flavors melded. Taste and adjust seasoning as needed.
  4. Make wells and add eggs: Use a spoon to create small indentations in the sauce. Crack an egg into each well, spacing evenly. Cover the skillet with a lid and cook on low heat for 5-8 minutes, or until eggs reach your preferred doneness (usually runny yolks).
  5. Garnish and serve: Sprinkle freshly chopped parsley or cilantro over the top. Serve shakshuka directly from the pan with warm crusty bread or pita for dipping.

Notes

  • Use fresh, high-quality tomatoes for the best flavor and sauce texture.
  • Cook eggs gently on low heat to avoid rubbery whites or overcooked yolks.
  • Allow the sauce to simmer fully to develop its rich, savory base.
  • Adjust chili flakes to customize spice levels to your taste.
  • Use a non-stick skillet for easy cooking and cleanup.

Nutrition

Keywords: shakshuka, eggs, tomato skillet, Middle Eastern breakfast, spicy eggs, one-pan meal, brunch recipe, gluten free

Find it online: https://marygourmet.com/shakshuka/