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Shakshuka

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A vibrant Middle Eastern dish featuring perfectly poached eggs in a rich, spiced tomato sauce.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 4–6 eggs
  • Fresh cilantro or parsley for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
  2. Stir in the garlic, cumin, and paprika, cooking for another minute until fragrant.
  3. Pour in the crushed tomatoes and season with salt and pepper. Let it simmer for 10-15 minutes, allowing the flavors to meld beautifully.
  4. Make wells in the tomato mixture and crack an egg into each well. Cover the skillet and let it cook for 5-8 minutes, or until the eggs are set to your liking.
  5. Garnish with freshly chopped cilantro or parsley and serve warm.

Notes

Shakshuka pairs well with crusty bread or pita for scooping. Optional: Add crumbled feta or diced chorizo for variations.

Nutrition

Find it online: https://thestationrecipes.com/shakshuka-recipe/

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