Middle Eastern Shakshuka
Delight in the bold flavors of the Middle Eastern shakshuka, a delightful dish featuring poached eggs nestled in a robust, spicy tomato sauce enriched with peppers and aromatic spices. This hearty breakfast or brunch option promises to awaken your taste buds.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 can (28 oz) whole peeled tomatoes
Salt and pepper to taste
6 large eggs
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
Crusty bread, for serving
Instructions
1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking until the onion is translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Crush the whole peeled tomatoes with your hands and add them to the skillet. Season with salt and pepper. Reduce the heat to low and let it simmer for 15-20 minutes, allowing the sauce to thicken.
4. Make six small wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain soft, around 5-7 minutes.
5. Remove the skillet from the heat and sprinkle with chopped cilantro and parsley. Serve hot with crusty bread.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet over low heat until warmed through. Avoid heating the eggs too long to prevent them from overcooking.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
