Shakshuka is a traditional North African and Mediterranean breakfast where eggs are gently poached in a fragrant tomato and pepper sauce. It’s hearty, flavorful, and perfect for dipping with warm bread.
Why You’ll Love It:
- One-pan recipe
- Rich, bold flavors
- Customizable with spices and toppings
Ingredients:
- 1 onion, finely chopped
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4–5 eggs
- Fresh parsley or cilantro, chopped
- Olive oil
Instructions:
- Heat olive oil in a skillet. Add onion and bell peppers, sauté until soft.
- Stir in garlic, cumin, and paprika. Cook 1–2 minutes.
- Add crushed tomatoes, simmer for 10–15 minutes until thickened.
- Make small wells in the sauce and crack eggs into each.
- Cover and cook on low until eggs are set but yolks are runny.
- Garnish with parsley, serve with crusty bread.
Tips & Variations:
- Add feta cheese for extra richness.
- Spice it up with chili flakes.
- Make it vegan by skipping eggs and adding chickpeas.
