Spicy Shakshuka is a vibrant and comforting dish that brings a little spice and a lot of flavor to your breakfast or brunch table. This one-pan wonder is perfect for cozy mornings or when you’re craving something bold and satisfying.
Olive oil forms the flavorful base of the dish, helping to sauté and soften the vegetables. Onion and red bell pepper add a subtle sweetness and a nice texture, while garlic packs a punch of flavor. Ground cumin and smoked paprika bring warmth and earthiness, and a bit of cayenne pepper adds just the right amount of heat. The heart of the sauce is a can of crushed tomatoes, creating a rich, thick base. Finally, eggs are gently poached in the sauce, lending a creamy texture that perfectly balances the spice. Fresh parsley and cilantro add a bright, herbaceous finish, while jalapeño slices provide an extra kick if desired. Serve with crusty bread to soak up every last drop of savory goodness.
Spicy Shakshuka pairs beautifully with a simple side salad of arugula or mixed greens. A dollop of Greek yogurt or a sprinkle of feta cheese can add a lovely creaminess. For a heartier meal, serve alongside grilled sausages or crispy bacon.
Start by heating the olive oil in a large skillet over medium heat. Once the oil shimmers, add the onion and red bell pepper. Sauté these until they're soft and translucent, which should take around 5 minutes. It's important to keep stirring to prevent them from browning too much.
Next, stir in the garlic, ground cumin, smoked paprika, and cayenne pepper. Let these spices bloom for about a minute, releasing their flavors and aromas into the oil and vegetables.
Pour in the crushed tomatoes and season with a pinch of salt and pepper. Stir everything together, and let it simmer for about 10 minutes. You'll want the sauce to thicken slightly, making it the perfect consistency for poaching the eggs.
Once the sauce is ready, use a spoon to create small wells and gently crack an egg into each one. Cover the skillet with a lid and allow it to cook for 5-7 minutes. Keep an eye on them; you want the whites to set while the yolks remain slightly runny.
When the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the top with parsley, cilantro, and sliced jalapeño if you're feeling adventurous. Serve it hot with slices of crusty bread for a comforting and filling meal.
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