Description
A classic and flavorful North African and Middle Eastern dish featuring poached eggs in a spicy, savory tomato and bell pepper sauce, seasoned with cumin, coriander, paprika, and garlic. Perfect for breakfast, brunch, or any meal, shakshuka is made on the stovetop and topped with fresh herbs and feta cheese for a delicious and hearty dish.
Ingredients
Vegetables and Herbs
- 1 extra large yellow onion, diced (2 cups total)
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro or parsley, chopped
Spices
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp sweet paprika (not smoked)
- Pinch of cayenne pepper (or to taste)
- 3/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 2 tsp granulated sugar
Other Ingredients
- 3 Tbsp olive oil
- 28 oz crushed tomatoes (San Marzano)
- 6 large eggs
- 1/4 cup feta cheese, crumbled
Instructions
- Prepare the base: Heat a cast-iron pan over medium heat and add the olive oil. Once heated, add the diced onion and cook until soft and translucent, which usually takes around 5-7 minutes.
- Cook the bell pepper: Add the diced red bell pepper to the pan and stir, cooking for about 3-5 minutes until it softens.
- Add garlic and spices: Stir in the minced garlic along with ground cumin, coriander, sweet paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to release their flavors.
- Add tomatoes and sugar: Pour in the crushed tomatoes and granulated sugar to balance acidity. Add 1/4 cup water into the empty tomato can, swirl it around to loosen any remaining tomatoes, and pour into the pan to thin the sauce. Stir well.
- Simmer and season: Bring the sauce to a gentle simmer. Taste the sauce and adjust salt or spices as needed. Make six indentations in the sauce to prepare for the eggs.
- Poach the eggs: Crack one egg into each indent in the sauce. Season each egg with a little salt and pepper. Cover the pan with a tightly fitted lid, reduce heat to low, and poach the eggs for 5-8 minutes until the whites are set but yolks remain runny, or cooked to your preference. Keep in mind eggs will continue to cook slightly after removing from heat.
- Garnish and serve: Once eggs are cooked, sprinkle chopped cilantro or parsley and crumbled feta cheese on top. Serve immediately, preferably with crusty bread or pita for dipping.
Notes
- The sugar added to the tomato sauce is not traditional but helps balance the acidity and tartness of the tomatoes.
- Using the leftover water from the tomato can helps thin the sauce and ensures no tomatoes are wasted.
- Covering with a lid while poaching the eggs gently cooks them without drying out the sauce or eggs.
- It’s best to slightly undercook the eggs if you prefer yolks that are runny, as they will continue to cook once removed from heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, North African
