Hearty Shakshuka
A vibrant and nutritious dish featuring poached eggs in a rich tomato sauce, perfect for breakfast, brunch, or dinner.
Ingredients
Base ingredients
- 2 cans Canned diced tomatoes Rich base providing flavor.
- 1 medium Onion Adds sweetness and depth.
- 2 cloves Garlic Aromatic enhancement, minced.
- 1 medium Bell pepper Provides crunch and sweetness, chopped.
- 4 large Eggs Protein-packed heart of the dish.
- 2 tablespoons Olive oil For sautéing and flavor.
- 1 teaspoon Cumin Spice for warmth.
- 1 teaspoon Paprika Adds warmth and complexity.
- 1 bunch Fresh parsley For garnish and freshness.
Instructions
Preparation
- Chop the onion and bell pepper into small pieces.
- Mince the garlic to release its aromatic oils.
- Gather all spices and ingredients to streamline the cooking process.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- Stir in minced garlic, cumin, and paprika, cooking for an additional minute.
- Pour in the canned diced tomatoes and bring the mixture to a simmer. Cook for about 10 minutes.
- Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are just set, about 5-7 minutes.
Serving
- Remove from heat and sprinkle fresh parsley over the dish.
- Serve immediately with crusty bread for dipping.
Notes
Adjust spice level with chili flakes and store leftovers in airtight containers for up to 3 days. For creamier eggs, whisk them before adding. Can be frozen but best to freeze the tomato base separately from the eggs.