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Shakshuka

A delicious and vibrant dish made with eggs in a spicy tomato sauce, perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1 red bell pepper, chopped
  • 1 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes Use high-quality tomatoes for better flavor.
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp chili flakes Optional, adjust to taste.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the eggs and toppings
  • 4 large eggs
  • 1/3 cup crumbled feta cheese Alternative: goat cheese.
  • 2 tbsp chopped fresh parsley

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion and cook for 5 minutes until soft.
  3. Stir in garlic and red bell pepper. Cook another 4–5 minutes until peppers begin to soften.
  4. Add tomato paste and stir for 1 minute.
  5. Pour in crushed tomatoes and stir in paprika, cumin, chili flakes, salt, and pepper.
  6. Simmer uncovered for 10–15 minutes until the sauce thickens slightly.
  7. Make small wells in the sauce and crack an egg into each.
  8. Cover the pan and cook 5–7 minutes until egg whites are set.
  9. Remove from heat, sprinkle with feta and parsley, and serve.

Notes

To serve, ladle it onto plates and ensure everyone gets a piece of the tomato sauce and an egg. Accompany with crusty bread or pita. Leftovers can be stored in the refrigerator for up to three days.