Ingredients
Vegetables and Herbs
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 6 medium tomatoes, chopped (about 6 cups)
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- 2 garlic cloves, chopped
Spices and Sauces
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper, to taste
- 1/2 cup tomato sauce
Other Ingredients
- 3 tbsp extra virgin olive oil
- 6 large eggs
Instructions
- Prepare the base: Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and green peppers and sauté until softened, about 5-7 minutes.
- Add garlic and spices: Stir in the chopped garlic followed by ground coriander, sweet paprika, ground cumin, and red pepper flakes if using. Cook for another minute until fragrant.
- Add tomatoes and sauce: Pour in the chopped tomatoes and tomato sauce. Season with salt and pepper. Simmer the sauce gently, stirring occasionally, until it thickens slightly and the flavors meld, about 10-15 minutes.
- Create wells and add eggs: Use a spoon to make six small wells in the tomato sauce. Carefully crack one egg into each well. Cover the skillet with a lid and cook on low heat until the egg whites are set but yolks remain runny, about 6-10 minutes.
- Garnish and serve: Remove from heat and sprinkle the chopped fresh parsley and mint over the top. Serve immediately with crusty bread for dipping.
Notes
- You can adjust the spiciness by varying the amount of red pepper flakes or omitting them.
- For firmer yolks, cook the eggs a few minutes longer under the lid.
- Adding a dollop of labneh or crumbled feta cheese on top complements the flavors wonderfully.
- Leftover shakshuka can be refrigerated and gently reheated on the stovetop.
- Serve with warm pita or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
