Are you ready to transform your breakfast routine with a dish that's about to become your new obsession? Shakshuka isn't just a meal—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of North Africa! This one-skillet wonder combines perfectly poached eggs nestled in a rich, spicy tomato sauce that's guaranteed to make your morning (or dinner) absolutely unforgettable. Whether you're a culinary adventurer or just someone who loves mind-blowing breakfast recipes, this Shakshuka will revolutionize how you think about eggs forever.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and red bell peppers, sautéing until the vegetables become soft and slightly translucent, approximately 5-6 minutes.
- Add minced garlic, ground cumin, and paprika to the skillet. Stir and cook for an additional 1-2 minutes until the spices become fragrant and release their aromatic oils.
- Pour the crushed tomatoes into the skillet, stirring to combine with the vegetables and spices. Reduce heat to low-medium and let the sauce simmer for 10-12 minutes, allowing it to thicken slightly and develop rich flavors.
- Season the tomato sauce with salt and pepper to taste. Ensure the sauce is evenly seasoned and has a slightly thick consistency.
- Create six small wells or indentations in the tomato sauce using the back of a spoon. Carefully crack an egg into each well, keeping the yolks intact.
- Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny. For firmer yolks, cook an additional 2-3 minutes.
- Remove from heat and garnish with freshly chopped parsley. Serve hot directly from the skillet, preferably with crusty bread or pita for dipping.
Tips
- Use a cast-iron skillet or heavy-bottomed pan for even heat distribution and the best flavor development.
- Don't rush the vegetable sautéing process—allowing onions and peppers to caramelize slightly adds depth to your sauce.
- Fresh spices are key! Toast your cumin and paprika briefly to enhance their aromatic qualities.
- For the most beautiful presentation, keep egg yolks slightly runny so they create a luscious sauce when pierced.
- Experiment with additional toppings like crumbled feta cheese, chopped olives, or a drizzle of harissa for extra excitement.
- Serve immediately after cooking to maintain the perfect egg texture and sauce consistency.
- Always have some crusty bread or pita on hand for soaking up that incredible sauce!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 310mg
