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Authentic Shakshuka

A warm, bubbling skillet of Shakshuka that features a vibrant red sauce and perfectly poached eggs, making it a comforting dish for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: North African
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 bell pepper diced (red or green)
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1 can 28 ounces crushed tomatoes
  • Salt and pepper to taste
  • 4 large eggs
  • Fresh parsley or cilantro for garnish
  • Crusty bread for serving

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving plates

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced onion and bell pepper to the skillet. Cook for about 5 minutes until soft and translucent.
  3. Stir in the minced garlic, cumin, paprika, and cayenne pepper, cooking for another minute.
  4. Add the crushed tomatoes to the skillet, stirring to combine.
  5. Season with salt and pepper to taste.
  6. Let the sauce simmer for about 10 minutes, stirring occasionally.
  7. Make small wells in the sauce and crack the eggs into the wells.
  8. Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks are still runny.
  9. Garnish with fresh parsley or cilantro and serve with crusty bread.

Notes

Serve immediately for the best texture and flavor.