Classic Shakshuka
A vibrant and hearty Middle Eastern and North African dish featuring eggs poached in a rich, spicy tomato and bell pepper sauce. Perfect for any meal of the day.
Instructions
- Heat the olive oil in a large skillet or deep pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the thinly sliced bell peppers and cook for another 5 minutes, until they begin to soften.
- Add the minced garlic and finely chopped chile pepper to the skillet, cooking for 1 minute until fragrant.
- Stir in the chopped tomatoes, ground cumin, paprika, and salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Create four small wells or indentations in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.
- Cover the skillet and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. For runnier yolks, cook for less time; for firmer yolks, cook a bit longer.
- Serve immediately, directly from the skillet, often garnished with fresh herbs and accompanied by warm pita bread or crusty bread for dipping.
Shakshuka is a beloved dish with roots in North Africa and the Middle East, celebrated for its comforting flavors and versatility. This one-pan wonder combines luscious tomatoes, sweet bell peppers, and fragrant spices, creating a robust sauce where eggs are gently poached until just set. It’s a delightful and satisfying meal that can be enjoyed for breakfast, brunch, lunch, or dinner, often served directly from the pan with crusty bread for dipping.