Shakshuka (Eggs in Tomato Sauce)
Shakshuka, a vibrant North African dish, features poached eggs nestled in a rich, spiced tomato sauce that is both comforting and bursting with flavor. This one-pan meal is perfect for brunch or dinner and pairs beautifully with crusty bread for dipping. With its colorful presentation and aromatic spices, making Shakshuka transforms any meal into a delightful occasion. Quick to prepare and endlessly customizable, this dish is sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 2 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: North African
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 cup bell peppers, sliced (red or green)
- 3 garlic cloves, minced
- 1 can (14 oz) whole peeled tomatoes
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 large eggs
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; sauté until softened (about 5 minutes). Stir in minced garlic until fragrant.
- Sprinkle in paprika, cumin, and cayenne pepper; cook for another minute.
- Pour in canned tomatoes (crushing them gently) along with salt and pepper. Simmer for about 10 minutes until thickened.
- Create small wells in the sauce and crack an egg into each well. Cover the skillet and simmer for about 5 minutes until eggs are set but yolks remain runny.
- Garnish with fresh herbs before serving hot with crusty bread or pita.
Nutrition
- Serving Size: 1/2 recipe (approximately 300g)
- Calories: 285
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 370mg