Spicy Shakshuka

Dare to spice up your breakfast with this North African dish featuring poached eggs in a fiery tomato and pepper sauce. With just the right level of heat, it's a perfect comfort food to kickstart your day. Serve with crusty bread to soak up the rich flavors.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 large onion, chopped

1 red bell pepper, seeded and chopped

4 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 can (28 oz) crushed tomatoes

Salt and pepper to taste

6 large eggs

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 jalapeño, sliced (optional)

Crusty bread for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, and sauté until soft, about 5 minutes.

2. Stir in garlic, ground cumin, smoked paprika, and cayenne pepper, and cook for an additional 1 minute.

3. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens.

4. Make wells in the sauce and gently crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, until the eggs are just set.

5. Garnish with parsley, cilantro, and sliced jalapeño if desired. Serve hot with crusty bread.

Storage

Store the leftover shakshuka in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over low heat on the stove until warmed through. Alternatively, microwave on medium power in a microwave-safe dish.

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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.