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Shakshuka Recipe

Shakshuka

Shakshuka is a classic North African and Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a hearty dinner, it’s warming, flavorful, and comes together in under 45 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 unit red bell pepper, diced
  • 3 cloves garlic, minced
  • 800 g canned crushed tomatoes (about 2 x 400 g cans)
  • 2 tablespoons tomato paste
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • 2 tablespoons fresh parsley, chopped
  • 50 g feta cheese (optional), crumbled

Equipment

  • 1 large skillet or sauté pan with lid
  • 1 cutting board
  • 1 measuring spoons

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the finely chopped onion and diced red bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
  3. Stir in the minced garlic, paprika, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the tomato paste and stir for another minute.
  5. Pour in the crushed tomatoes. Season with salt and black pepper. Stir to combine and bring to a simmer.
  6. Lower the heat and let the sauce cook gently for 10-12 minutes, stirring occasionally, until slightly thickened.
  7. Taste and adjust seasoning if needed.
  8. Make four indentations in the sauce with a spoon. Crack an egg into each indentation.
  9. Cover the pan and let the eggs poach in the sauce for 5-8 minutes, or until the whites are set and the yolks are still a bit runny.
  10. Remove the pan from heat. Sprinkle with chopped parsley and crumbled feta cheese if desired.
  11. Serve hot, directly from the pan, with crusty bread for dipping.

Notes

For extra flavor, add a pinch of smoked paprika or a handful of fresh spinach when simmering the sauce.
To make it vegan, skip the eggs and add chickpeas instead.
Shakshuka is delicious for brunch, lunch, or even a quick weeknight dinner.