Description
A vibrant and flavorful Shakshuka recipe perfect for two, featuring eggs poached in a spiced tomato and bell pepper sauce, topped with feta and fresh parsley. This Middle Eastern and Mediterranean-inspired dish is great for breakfast, brunch, or dinner and served with warm crusty bread for dipping.
Ingredients
Scale
Shakshuka Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Eggs and Toppings
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Warm crusty bread, for serving
Instructions
- Prepare the sauce: Heat the olive oil in a medium skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 5 to 6 minutes until they soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Simmer the tomato mixture: Mix in the diced tomatoes, tomato paste, ground cumin, smoked paprika, optional cayenne pepper, salt, and black pepper. Stir well and let the sauce simmer gently for 10 to 12 minutes until it thickens slightly and flavors meld together.
- Create wells and add eggs: Using a spoon, make four small wells in the sauce and carefully crack an egg into each well.
- Cook the eggs: Cover the skillet and cook for 5 to 7 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time if you prefer firmer yolks.
- Finish and serve: Remove the skillet from heat and sprinkle the crumbled feta cheese and chopped fresh parsley over the top. Serve immediately with warm crusty bread for dipping into the rich sauce and runny eggs.
Notes
- Adjust the heat by varying the amount of cayenne pepper to suit your taste.
- For a more filling version, add cooked chickpeas or fresh spinach to the sauce before adding the eggs.
- This recipe is vegetarian and can be made gluten-free by serving with gluten-free bread.
