Shakshuka is a flavorful Middle Eastern dish that's perfect for any meal of the day. With its rich tomato sauce and perfectly poached eggs, it's not only satisfying but also quick to prepare. This recipe brings a delightful blend of warm spices and fresh herbs to your table.
The star of this dish is the rich tomato sauce created from whole peeled tomatoes. They provide a hearty base full of flavor. The onion and red bell pepper add sweetness and a bit of crunch, balancing the acidity of the tomatoes. Our aromatics, garlic and ground cumin, bring depth and warmth, while smoked paprika and cayenne pepper add a gentle heat and smokiness. Fresh cilantro and parsley offer a burst of freshness and color just before serving. And of course, the eggs are the crowning glory, providing richness and protein to the dish.
Shakshuka pairs wonderfully with a simple green salad or a dollop of creamy yogurt on the side. If you're feeling adventurous, try serving it with a side of hummus or pickled vegetables for a more authentic Middle Eastern experience.
Start by heating two tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, toss in your finely chopped onion and diced red bell pepper. Stir them occasionally and let them soften, which takes about five minutes. You’ll know they’re ready when the onion turns translucent.
Next, it's time to add the minced garlic. Stir it in along with the ground cumin, smoked paprika, and cayenne pepper. Let these spices mingle and become fragrant, which usually takes just a minute or two. The aroma should start to fill your kitchen, setting the perfect mood for this dish.
Now, grab your can of whole peeled tomatoes. Crush them with your hands directly over the skillet — it’s a bit messy, but fun! Season the sauce with salt and pepper, then reduce the heat to low. Let it simmer for 15-20 minutes, which allows the flavors to meld and the sauce to thicken nicely.
After the sauce has simmered, use a spoon to make six little wells in it. Crack an egg into each well, being careful not to break the yolk. Cover the skillet with a lid and let the eggs cook. You want the whites set and the yolks still soft, which takes around 5-7 minutes.
Finally, remove the skillet from the heat. Sprinkle the freshly chopped cilantro and parsley over the top for a pop of color and freshness. Serve your shakshuka hot, with slices of crusty bread on the side for dipping.
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