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Sunday Morning Shakshuka Recipe

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4.3 from 76 reviews

Sunday Morning Shakshuka is a vibrant and flavorful Middle Eastern breakfast dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This hearty and wholesome meal combines the sweetness of sautéed peppers and onions with smoky paprika, cumin, and a hint of heat from crushed red pepper, topped with crumbled feta and fresh herbs for a perfect balance of savory and tangy flavors.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Shakshuka Base

  • 2 14.5 oz cans diced tomatoes
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 garlic cloves, chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • Salt to taste

Eggs

  • 6 large eggs

Toppings

  • Fresh cilantro, chopped
  • Fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled

Instructions

  1. Prepare the base sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and yellow bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
  2. Add garlic and spices: Stir in the chopped garlic, paprika, cumin, black pepper, and crushed red pepper. Cook for another minute until the spices release their aroma.
  3. Add tomatoes and simmer: Pour in the diced tomatoes with their juices. Season with salt to taste. Stir well and let the sauce simmer uncovered for about 10-15 minutes, allowing it to thicken slightly and the flavors to meld.
  4. Create wells and add eggs: Using a spoon, make six small wells in the tomato sauce. Crack one egg into each well carefully without breaking the yolk.
  5. Poach the eggs: Cover the skillet with a lid and cook for 7-10 minutes on medium-low heat until the egg whites are set but the yolks remain runny, or longer if you prefer firmer yolks.
  6. Garnish and serve: Remove the skillet from heat. Sprinkle crumbled feta cheese, fresh cilantro, and parsley over the eggs. Serve immediately with crusty bread or warm pita for dipping.

Notes

  • For a spicier dish, increase the amount of crushed red pepper or add a dash of cayenne.
  • You can substitute fresh tomatoes for canned, but cooking time may increase.
  • Use a non-stick skillet to prevent sticking when poaching eggs in the sauce.
  • Leftover shakshuka can be stored in the refrigerator for up to 2 days; reheat gently on stovetop.
  • For a dairy-free version, omit the feta cheese or replace with a plant-based alternative.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sunday-morning-shakshuka-recipe/