Shakshuka
A vibrant, savory North African dish of eggs poached in a smoky, spiced tomato and pepper sauce. A stunning and delicious centerpiece for an Easter brunch.
Equipment
- Large Skillet
- Cast-Iron Pan
Ingredients
Sauce Base
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large red bell pepper chopped
- 3 cloves garlic minced
Spices
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakes optional
Tomatoes & Eggs
- 1 can crushed tomatoes 28 oz
- salt and pepper to taste
- 6 large eggs
To Serve
- fresh cilantro or parsley
- crumbled feta cheese
- crusty bread
Instructions
- Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the garlic, cumin, paprika, and chili flakes. Cook for another minute until fragrant.
- Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10-15 minutes, until the sauce has thickened slightly.
- Using a spoon, create 6 small wells in the sauce. Crack an egg into each well.
- Cover the pan and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish with fresh herbs and crumbled feta. Serve immediately right from the pan with plenty of crusty bread for dipping.
Notes
Don't overcook the eggs! The residual heat will continue to cook them after the pan is off the heat. You can add spinach or kale to the sauce for extra greens.
Nutrition
Calories: 290kcalCarbohydrates: 20gProtein: 14gFat: 18gSaturated Fat: 4gCholesterol: 280mgSodium: 320mgPotassium: 580mgFiber: 4gSugar: 12gVitamin A: 2200IUVitamin C: 70mgCalcium: 100mgIron: 3.5mg
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