Description
Shakshouka is a vibrant Middle Eastern and North African dish featuring eggs poached in a spicy, flavorful tomato and bell pepper sauce. This easy-to-make recipe combines rich spices with fresh ingredients, baked to perfection for a hearty and satisfying breakfast or brunch option that can be garnished with fresh herbs and served with crusty bread.
Ingredients
Scale
Shakshouka Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can peeled plum tomatoes
Eggs
- 6 eggs
Optional Garnish
- Fresh cilantro, parsley, or mint for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shakshouka later in the recipe.
- Sauté Vegetables: In an oven-safe skillet, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper and cook for 5 to 7 minutes until the onion becomes translucent. Then add the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
- Add Spices: Sprinkle in the kosher salt, ground black pepper, cumin, paprika, and crushed red pepper flakes. Stir continuously for about 30 seconds to toast and warm the spices, releasing their flavors.
- Add Tomatoes: Pour in the canned peeled plum tomatoes. Increase the heat to bring the mixture to a simmer, crushing the tomatoes with a spatula or spoon into smaller pieces to create a chunky sauce.
- Simmer Sauce: Reduce the heat and let the tomato sauce simmer gently for 10 minutes to thicken and meld the flavors.
- Create Wells and Add Eggs: Using a spoon, make six small indentations (wells) in the sauce. Crack an egg into each well carefully, ensuring the yolks remain intact.
- Bake: Cover the skillet with a lid or foil and place it in the preheated oven. Bake for 8 to 10 minutes or until the eggs are just set – the whites will be cooked through while the yolks stay slightly runny.
- Garnish and Serve: Remove the skillet from the oven. Garnish with fresh herbs such as cilantro, parsley, or mint if desired. Serve immediately with pita bread or toasted French bread slices for a delicious meal.
Notes
- Use an oven-safe skillet to avoid transferring the sauce to another dish for baking.
- Adjust the cooking time depending on how runny or firm you want the egg yolks.
- Fresh herbs add brightness and fresh flavor; feel free to customize based on your preference.
- This dish pairs wonderfully with crusty bread for dipping into the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
