Delicious Shakshuka
Shakshuka is a vibrant, one-pan dish deeply rooted in North African heritage (specifically Tunisia and Libya). It features eggs gently poached in a rich, spiced tomato and bell pepper sauce. Historically called "all mixed up," this dish represents the perfect harmony of Mediterranean vegetables and aromatic spices. It is a hearty, healthy staple served for breakfast, lunch, or dinner, traditionally enjoyed by scooping the sauce with warm crusty bread.
Ingredients
- 1 tbsp Olive oil
- 1/2 onion, peeled and diced
- 1 clove garlic, minced
- 1 bell pepper, seeded and chopped
- 4 cup ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp mild chili powder
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
- Pinch of sugar (optional, to taste - omit for low carb)
- Salt and pepper, to taste
- 6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Instructions
- Sauté the Base: Heat the 3 tbsp Olive Oil in your skillet over medium heat. Add the chopped onion and green bell peppers. Sauté for about 5–7 minutes until the onions become translucent and soft.1 tbsp Olive oil, 1/2 onion, peeled and diced
- Bloom the Spices: Add the minced garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp coriander, and red pepper flakes. Stir constantly for 1 minute until the spices are fragrant but not burnt.1 clove garlic, minced, 1 bell pepper, seeded and chopped, 1 tsp cumin, 1 tsp paprika, 1 tsp mild chili powder
- Simmer the Sauce: Pour in the 6 cups of diced tomatoes and stir in the 1 tbsp tomato paste. Season with a pinch of salt and pepper. Reduce heat to low, cover, and let simmer for 15 minutes. If the sauce is too thick, add ¼ cup of water.4 cup ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes, 2 tbsp tomato paste, Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
- Create Wells: Use your wooden spoon to make 6 small indentations (wells) in the bubbling tomato sauce, spaced evenly apart.
- Poach the Eggs: Carefully crack 6 egg into each well. Season the tops of the eggs with a tiny pinch of salt.6 eggs, Salt and pepper, to taste
- Cover and Cook: Place the lid on the skillet. Cook for 5–8 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish and Serve: Remove from heat. Sprinkle the ½ cup crumbled feta and fresh herbs over the top.1/2 tbsp fresh chopped parsley (optional, for garnish)
Nutrition
Calories: 200kcal
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