Description
This Shakshuka recipe is a flavorful Middle Eastern and Mediterranean dish perfect for breakfast, brunch, or even dinner. Eggs poached in a spicy tomato and pepper sauce, topped with feta and parsley, served with warm crusty bread.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- warm crusty bread for serving
Instructions
- Prepare the Sauce: Heat olive oil in a skillet, sauté onion and bell pepper until softened. Add garlic, tomatoes, tomato paste, spices, salt, and pepper. Simmer until slightly thickened.
- Poach the Eggs: Make wells in the sauce, crack an egg into each, cover, and cook until whites are set but yolks are runny.
- Finish and Serve: Sprinkle with feta and parsley. Serve hot with bread for dipping.
Notes
- You can adjust the spice level by varying the cayenne pepper.
- For a heartier meal, consider adding cooked chickpeas or spinach to the sauce before poaching the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 310
- Sugar: 9 g
- Sodium: 740 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 375 mg
