Ingredients
Vegetables & Herbs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Pantry & Spices
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper, to taste
Eggs
- 6 large eggs
Instructions
- Cook Vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion becomes translucent and the pepper softens.
- Add Garlic and Spices: Stir in the finely chopped garlic along with paprika, cumin, and chili powder. Cook for an additional minute to release the spices' aromas.
- Create Tomato Sauce: Pour in the whole peeled tomatoes along with their juice. Break the tomatoes down with a large spoon to form a chunky sauce. Season with salt and pepper to taste and bring to a gentle simmer.
- Poach the Eggs: Using the spoon, make small wells in the simmering sauce and carefully crack an egg into each well. Cover the pan with a lid if desired, and cook for 5 to 8 minutes, or until the eggs reach your preferred doneness.
- Garnish and Serve: Sprinkle chopped fresh cilantro and parsley over the top before serving. Serve the shakshuka hot, ideally with crusty bread to soak up the flavorful sauce.
Notes
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- Covering the pan while cooking the eggs helps them cook evenly and faster.
- Shakshuka pairs well with crusty bread, pita, or even over rice.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Fresh herbs like parsley and cilantro provide brightness and can be adjusted to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
