Description
This one-pan shakshuka is a delicious and hearty North African and Middle Eastern dish featuring poached eggs in a rich, spiced tomato and pepper sauce. Perfect for any meal of the day, it’s easy to prepare, bursting with bold flavors from cumin, paprika, turmeric, and cayenne, and garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Produce
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- Fresh parsley for garnish
Pantry
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- Salt to taste
- Black pepper to taste
Refrigerated
- 4 large eggs
Instructions
- Heat the oil. Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat to prepare for sautéing.
- Add onion and bell pepper. Once the oil is hot, add the chopped onion and bell pepper to the pan to begin softening the vegetables.
- Sauté vegetables. Cook the onion and bell pepper for 5 to 7 minutes until the onion is soft and translucent, stirring occasionally.
- Add garlic. Stir in the minced garlic and cook for another minute to release its aroma, ensuring it doesn’t burn by stirring frequently.
- Add spices. Incorporate ground cumin, paprika, turmeric, and cayenne pepper into the pan, mixing well with the vegetables.
- Cook spices. Cook the spice mixture for about 1 minute until fragrant to develop depth of flavor.
- Add tomatoes and water. Pour in the diced tomatoes with their juice and 1/2 cup water, stirring to combine all ingredients into a sauce.
- Season and simmer. Season the sauce with salt and black pepper to taste, then bring it to a gentle simmer over medium heat.
- Thicken sauce. Reduce heat to low and let the sauce simmer for 10 to 12 minutes until it thickens slightly, stirring occasionally.
- Create wells for eggs. Use the back of a spoon to make small indentations or wells in the sauce for the eggs to be added.
- Add eggs. Carefully crack four large eggs into the wells without breaking the yolks, spacing them evenly.
- Cover and cook eggs. Cover the pan with a lid and cook the eggs for 5 to 8 minutes until the whites are set but yolks remain soft.
- Adjust egg doneness. For firmer yolks, continue cooking a bit longer until eggs reach your desired consistency.
- Remove from heat. Once eggs are cooked, remove the skillet from heat to stop the cooking process.
- Garnish. Sprinkle fresh parsley over the shakshuka for a bright, fresh finishing touch.
- Serve immediately. Serve hot, ideally with warm crusty bread or pita to soak up the flavorful sauce.
Notes
- You can adjust the cayenne pepper quantity to make the dish milder or spicier according to your preference.
- For a dairy-free version, this recipe already contains no dairy products.
- Try adding crumbled feta cheese or olives as optional toppings for extra flavor.
- Use fresh tomatoes instead of canned for a fresher taste, but adjust cooking time to allow them to break down.
- Shakshuka can be served for breakfast, lunch, or dinner, making it a versatile meal option.
