Classic Shakshuka
A vibrant and comforting North African dish of eggs poached in a rich, spiced tomato and bell pepper sauce.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •1 large red bell pepper, seeded and diced
- •4 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper (optional, for heat)
- •1 can (28 ounces) crushed tomatoes
- •2 tablespoons tomato paste
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •6 large eggs
- •1/4 cup fresh cilantro or parsley, chopped
- •Crusty bread for serving
Instructions
- 1
Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat.
- 2
Add the onion and bell pepper, sautéing for about 5-7 minutes until the vegetables are soft and translucent.
- 3
Stir in the garlic, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
- 4
Add the tomato paste and stir well to coat the vegetables, then pour in the crushed tomatoes.
- 5
Season with salt and pepper, reduce heat to low, and simmer for 10-15 minutes until the sauce has thickened slightly.
- 6
Use a large spoon to make six small wells in the sauce and carefully crack an egg into each well.
- 7
Cover the pan with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- 8
Remove from heat, garnish generously with fresh herbs, and serve immediately with crusty bread.
💡 Chef tips
- For a deeper flavor, roast your bell peppers beforehand or use fire-roasted canned tomatoes.
- If you prefer a milder dish, omit the cayenne pepper and increase the smoked paprika slightly.
- Leftover sauce can be stored in the refrigerator for up to 3 days, but it is best to poach the eggs fresh when ready to eat.
✅ How it should turn out
The finished dish should feature tender, perfectly poached eggs nestled in a thick, fragrant, and slightly spicy tomato sauce that smells of warm cumin and roasted peppers.