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Shakshuka

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A vibrant and hearty dish featuring perfectly poached eggs nestled in a rich tomato sauce, bursting with flavor from a medley of spices.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped
  • 4 tomatoes, chopped (or a can of diced tomatoes)
  • 1 potato, diced
  • 4 eggs
  • Salt and pepper to taste
  • Fresh herbs (parsley or cilantro) for garnish

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until soft, about 3-4 minutes.
  3. Toss in the bell pepper and diced potato. Cook until the potato is tender, around 5-7 minutes.
  4. Stir in the chopped tomatoes and season with salt and pepper. Let this mixture simmer for about 5 minutes to blend the flavors.
  5. Create small wells in the tomato mixture, then carefully crack an egg into each well.
  6. Cover the skillet and cook until the eggs are just set to your liking, around 4-5 minutes.
  7. Garnish with fresh herbs before serving.

Notes

Serve with warm crusty bread or pita for dipping; leftovers can last in the fridge for up to 3 days. Reheat gently on the stove.

Find it online: https://breakfastrecip.com/shakshuka-3/