Shakshuka (Poached Eggs in Spiced Tomato Sauce)

A hearty and flavorful Middle Eastern breakfast made with poached eggs nestled in a rich, spiced tomato and pepper sauce. Perfect with warm bread!

Ingredients (Serves 3–4)

2 tbsp olive oil

1 medium onion, finely chopped

1 red bell pepper, chopped

3 garlic cloves, minced

1 tsp ground cumin

1 tsp sweet paprika

¼ tsp cayenne pepper (optional)

4–5 ripe tomatoes, chopped (or 1 can crushed tomatoes)

Salt and pepper to taste

4–5 eggs

Fresh parsley or cilantro, chopped (for garnish)

Warm pita or crusty bread, for serving

Instructions:

Sauté the Veggies:

Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Sauté for 5–7 minutes until soft.

Add Garlic and Spices:

Stir in garlic, cumin, paprika, and cayenne. Cook for 1–2 minutes until fragrant.

Add Tomatoes:

Pour in the chopped or crushed tomatoes. Season with salt and pepper. Let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens.

Add the Eggs:

Make small wells in the sauce and crack an egg into each. Cover the pan and cook for 5–7 minutes, or until eggs are done to your liking.

Garnish and Serve:

Sprinkle with fresh herbs and serve hot with warm pita or crusty bread.

Tips:

For a richer flavor, add a pinch of sugar to balance acidity in the tomatoes.

You can add feta cheese, olives, or spinach for variations.

Best served immediately while the yolks are still runny!