Ingredients
Main Ingredients
- 2-3 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 (28-ounce) can crushed tomatoes (or whole peeled tomatoes, see notes)
- Salt and ground black pepper to taste
- Pinch of cayenne pepper or red pepper flakes (optional, see notes)
- 6 large eggs
- Large handful chopped cilantro
- Large handful chopped parsley
Optional Toppings
- Crumbled feta cheese
- Goat cheese
- Sliced avocado
- Pitted olives
- Pita bread, flatbread, crusty bread, challah, or breakfast potatoes for serving
Instructions
- Sauté Vegetables: In a large lidded skillet or sauté pan (12-inch or larger), heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until the onions turn translucent, approximately 4 to 5 minutes. Stir in the finely chopped garlic, paprika, ground cumin, and ground coriander, and cook for about 1 minute until the spices are aromatic.
- Add Tomatoes: Pour in the crushed tomatoes with their juices, stirring to combine. If using whole peeled tomatoes, crush them with your hands into a bowl before adding to the skillet. Alternatively, you can add them whole and crush them in the skillet with a wooden spoon, although this may require some effort.
- Season and Simmer Sauce: Season the mixture with salt, ground black pepper, and a pinch of cayenne pepper or red pepper flakes if desired. Bring the sauce to a simmer, then reduce heat to low and cook for about 10 minutes until the sauce thickens and reduces slightly.
- Add Eggs: Use a large spoon to create small wells or indentations in the sauce. Crack one egg into each well, making sure they are spaced apart. Spoon a little sauce over the egg whites while keeping the yolks exposed. Season the eggs with a bit of salt and pepper. Cover the skillet with a lid and cook for approximately 5 minutes, or until the egg whites are just set to your liking.
- Garnish and Serve: Uncover the skillet and sprinkle the chopped cilantro and parsley over the shakshuka. Add any optional toppings such as crumbled feta, goat cheese, sliced avocado, or olives. Serve immediately with warm pita, flatbread, crusty bread, challah, or breakfast potatoes.
Notes
- If using whole peeled tomatoes, crushing them before adding helps create a smoother sauce.
- The pinch of cayenne or red pepper flakes is optional and can be adjusted according to your preferred level of spiciness.
- Shakshuka pairs well with various breads or breakfast potatoes for a complete meal.
- To ensure eggs cook evenly, keep the heat low when covered and check frequently to avoid overcooking yolks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern/North African
- Diet: Vegetarian
