Shakshouka

Great for breakfast or brunch, this rich tomato-based egg dish is sure to take your senses to another level. Eggs are poached in a hearty tomato mixture with a hint of sweetness from bell peppers and a smoky flavor from some cumin. You can customize it any way you like. Some folks like to add feta or sausages to their shakshouka or even top it off with some sour cream and avocado. I kept mine simple for this with just some parsley and spring onions on top. The best part is that it is essentially a one-pan meal!

Easy Shakshouka Recipe

An Introverted Blogger

Great for breakfast or brunch, this rich tomato-based egg dish is sure to take your senses to another level. Eggs are poached in a hearty tomato mixture with a hint of sweetness from bell peppers and a smoky flavor from some cumin. You can customize it any way you like. Some folks like to add feta or sausages to their shakshouka or even top it off with some sour cream and avocado. I kept mine simple for this with just some parsley and spring onions on top. The best part is that it is essentially a one-pan meal!

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Course Breakfast

Servings 3 Servings

Ingredients

  

• 1 onion chopped
• 1 red bell pepper finely chopped
• 2 cloves garlic grated
• 2 cans 140z diced tomato
• 2-3 Tbsp tomato paste
• 1/2 tsp red pepper flakes adjust as per spice level
• 1/ tsp roasted and ground cumin
• 1 tsp paprika – Salt/Pepper
• Olive oil for cooking
• 4-5 eggs
• Fresh parsley and spring onions leaves for garnish

Instructions

 

• Take a pan that can also be placed in the oven. Heat some olive oil and saute the chopped onions till translucent. Next add grated garlic and cook it for a couple mins. Add in the red bell pepper and cook till soft.
• Add in the diced tomato cans, the tomato paste and the spices. Mix well. Cover and reduce the heat to let it cook till the flavors come together for about 7-8 mins.
• Turn off the heat and remove from the stove. Make a small well with the back of a wooden spoon and add your egg in it. Do the same with the other eggs. Sprinkle with some salt/pepper.
• Place your pan into the oven to let the eggs cook. Do not cover. Typically you want runny yolks so check after 8 mins or so to see if whites are cooked and yolks are a bit jiggly. Residual heat also cooks up the eggs a bit.
• Take it out of the oven and garnish with parsley and spring onions. Serve with crusty bread that you can dip into the mixture.

Notes

The canned tomatoes add more flavor. I like the Hunts Garlic diced tomato cans, but any brand works. I made this recipe a few times and I find cooking the onion and tomato mixture for a bit longer on low heat gives it some extra flavor.

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