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Shakshuka

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A delightful dish of poached eggs in a spiced tomato sauce, perfect for brunch or a cozy dinner.

Ingredients

Scale
  • 1 tablespoon olive oil (plus extra for brushing the bread)
  • 1 teaspoon minced garlic
  • ½ medium yellow onion (diced)
  • ½ medium red bell pepper (diced)
  • 1½ teaspoons paprika
  • 1½ teaspoons crushed red pepper flakes
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt
  • 14 ounces canned crushed tomatoes
  • 3 large eggs
  • Salt & pepper to taste
  • Goat cheese (crumbled, optional topping)
  • Cilantro (chopped, optional garnish)
  • 4 slices bakery bread

Instructions

  1. Heat olive oil in a cast iron skillet over medium heat until shimmering.
  2. Add minced garlic and sauté for about 30 seconds, until fragrant.
  3. Toss in diced onion and bell pepper; cook for 3 to 5 minutes until the onion softens.
  4. In a bowl, mix paprika, crushed red pepper flakes, cumin, ground coriander, and salt.
  5. Sprinkle seasoning mixture over sautéed vegetables, stir to coat, and add crushed tomatoes.
  6. Cook for about 5 minutes, lowering to a simmer if it bubbles too vigorously.
  7. Create three wells in the sauce and crack one egg into each well.
  8. Cover and cook for 8 to 20 minutes, depending on desired egg doneness.
  9. Brush bread slices with olive oil and broil on LOW for 3 to 4 minutes until lightly toasted.
  10. Serve shakshuka topped with goat cheese and cilantro alongside the toasted bread for dipping.

Notes

Can be customized with different vegetables or spices. Store leftovers in an airtight container for up to three days.

Find it online: https://breakfastrecip.com/shakshuka-for-two/