Description
This One-Pan Shakshuka is a vibrant Middle Eastern dish featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce. Easy to prepare and packed with spices like cumin, paprika, turmeric, and cayenne pepper, this hearty meal is perfect for breakfast, brunch, or any time you crave a comforting and nutritious dish. Garnished with fresh parsley and served straight from the pan, it’s a delightful one-pot recipe that combines simplicity with bold flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
Main Ingredients
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 4 large eggs
- Salt to taste
- Black pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat to prepare the base for your sauce.
- Sauté vegetables: Add the chopped onion and bell pepper to the hot oil and sauté for about 5 to 7 minutes until the onions become soft and translucent, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute, ensuring to stir to prevent garlic from burning and becoming bitter.
- Add spices: Mix in 1 teaspoon each of ground cumin and paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper. Cook with the vegetables for about a minute until fragrant to build layers of flavor.
- Add tomatoes and water: Pour in the can of diced tomatoes with their juices and 1/2 cup water. Stir well to combine all elements and start the sauce formation.
- Season and simmer: Season the mixture with salt and black pepper to your taste. Bring it to a simmer over medium heat.
- Reduce heat and thicken: Lower the heat to low and let the sauce simmer gently for 10 to 12 minutes, allowing it to thicken slightly and the flavors to intensify.
- Create wells for eggs: Using the back of a spoon, create small wells or indentations in the thickened sauce where the eggs will be placed.
- Add eggs: Carefully crack each of the 4 eggs into the wells without breaking the yolks to maintain that rich, runny texture inside.
- Cook eggs: Cover the pan with a lid and cook for 5 to 8 minutes until the egg whites set but yolks remain soft. Extend cooking time if you prefer firmer yolks.
- Finish and garnish: Once eggs are cooked to your liking, take the pan off the heat and garnish with fresh parsley for a burst of color and freshness.
- Serve: Serve immediately, ideally with warm crusty bread or pita to scoop up the saucy shakshuka and eggs.
Notes
- Use a deep skillet or frying pan with a lid to cook the eggs evenly.
- Adjust cayenne pepper to control the spice level based on personal preference.
- For a richer flavor, add crumbled feta cheese on top before garnishing with parsley.
- Serve with warm bread to enjoy the dish traditionally.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently before serving.
