Description
Breakfast dreams come alive with classic shakshuka, a Mediterranean delight that blends spicy tomato sauce and perfectly poached eggs. Crisp sourdough bread becomes the ideal companion for scooping up this rich, flavor-packed dish that promises a delicious morning adventure.
Ingredients
Scale
Main Ingredients:
- 1 (28 ounces / 794 grams) can diced tomatoes
- 4–6 large eggs
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and diced
- 1 yellow or green bell pepper, seeded and diced
Spices and Seasonings:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish:
- Fresh parsley or cilantro, chopped
Instructions
- Warm olive oil in a spacious, deep skillet over medium heat to create a flavorful base for the shakshuka.
- Sauté chopped onions until they become soft and translucent, developing a sweet, mellow flavor.
- Introduce minced garlic and diced bell peppers, cooking until they soften and release their aromatic essence.
- Sprinkle in tomato paste, ground cumin, smoked paprika, and red chili flakes, allowing the spices to intensify and bloom for one minute.
- Pour in diced tomatoes with their juices, bringing the mixture to a gentle simmer. Season with salt and pepper to enhance the overall taste.
- Let the sauce simmer uncovered for approximately 10 minutes, allowing it to reduce and thicken slightly.
- Using a spoon, create small indentations in the sauce and carefully crack eggs into each well.
- Cover the skillet and poach the eggs for 5-8 minutes, adjusting the cooking time to achieve your preferred egg doneness.
- Sprinkle freshly chopped parsley or cilantro over the dish for a burst of herbal freshness.
- Serve immediately alongside toasted sourdough bread, perfect for soaking up the rich, spicy sauce.
Notes
- Choose a heavy-bottomed skillet to ensure even heat distribution and prevent burning of the sauce.
- Gently crack eggs directly into small wells to maintain their shape and prevent spreading across the pan.
- Control egg doneness by monitoring cooking time: 5 minutes for runny yolks, 8 minutes for firmer eggs.
- Customize spice levels by adjusting red chili flakes to suit personal heat preferences.
- For a vegetarian version, skip the eggs and enjoy the rich tomato sauce as a hearty vegetable stew.
- Pair with alternative bread options like gluten-free toast or pita for dietary accommodations.
- Fresh herbs like parsley or cilantro add brightness and lift the overall flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 290 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 185 mg