Shakshuka- North African Skillet Eggs
Shakshuka is a beloved North African and Middle Eastern dish featuring gently poached eggs nestled in a rich, spiced tomato and pepper sauce. Traditionally served in the same skillet it's cooked in, this "one-pan wonder" is famous for its smoky depth and vibrant colors. It’s the ultimate comfort food for breakfast, brunch, or a quick weeknight dinner.
Ingredients
- 3 tbsp Olive oil
- 1 red onion, diced
- 1 large red bell pepper, thinly sliced or diced
- 1 large yellow bell pepper, sliced or diced
- 4 garlic cloves, rough chopped
- 3/4 tsp salt, more to taste
- cracked pepper to taste
- 1 tsp cumin
- 1 tsp sugar
- 1 tsp smoked paprika
- 1/2 tsp aleppo chili flakes
- 3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices)
- 1/3 cup water or white wine
- 2 tbsp fresh basil ribbons, chopped cilantro or Italian parsley
- 4 –6 Extra large organic eggs
Instructions
Step 1: Sauté the Base
- Heat 3 tbsp olive oil in your skillet over medium heat. Add the diced red onion and both red and yellow bell peppers. Sauté for 8–10 minutes until the vegetables are soft and the onions begin to turn translucent.3 tbsp Olive oil, 1 red onion, diced, 1 large red bell pepper, thinly sliced or diced, 1 large yellow bell pepper, sliced or diced
Step 2: Bloom the Spices
- Add the 4 chopped garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp aleppo chili flakes. Stir constantly for 1 minute until the spices are fragrant. This "blooming" process unlocks the oils in the spices.4 garlic cloves, rough chopped, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp aleppo chili flakes
Step 3: Simmer the Sauce
- Stir in the diced tomatoes (with juices), 1 tsp sugar, 3/4 tsp salt, cracked pepper, and the 1/3 cup water or wine. Reduce heat to low-medium and let the sauce simmer for 10–12 minutes until it thickens into a jammy consistency.3/4 tsp salt, more to taste, cracked pepper to taste, 1 tsp sugar, 1/3 cup water or white wine
Step 4: Create the "Nests"
- Using the back of your spoon, make 4 to 6 small indentations (wells) in the tomato mixture. Carefully crack one egg into each well.3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices), 4 –6 Extra large organic eggs
Step 5: Poach the Eggs
- Cover the skillet with a lid. Cook for 5–8 minutes.
- For runny yolks: Remove when the whites are set but the yolks still jiggle.
- For firm eggs: Leave them for an extra 2–3 minutes.
Step 6: Garnish & Serve
- Remove from heat. Sprinkle the fresh basil, cilantro, or parsley over the top. Serve immediately directly from the skillet with crusty bread or pita for dipping.2 tbsp fresh basil ribbons, chopped cilantro or Italian parsley
Nutrition
Calories: 240kcal
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