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Easy Shakshuka Recipe

A close-up of a pan of Shakshuka with six perfectly cooked eggs, topped with fresh parsley and crumbled feta cheese.
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A simple shakshuka recipe with eggs poached in a spiced tomato and pepper sauce, perfect for brunch.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 2 tablespoons chopped fresh cilantro or parsley
  • Feta cheese, crumbled (optional)
  • Crusty bread or pita, for serving

Instructions

  1. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add garlic, cumin, paprika, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
  3. Pour in crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Make 6 wells in the sauce. Crack one egg into each well.
  5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 375°F (190°C) for 5-7 minutes.
  6. Garnish with fresh cilantro or parsley and crumbled feta cheese, if desired.
  7. Serve immediately with crusty bread or pita for dipping.

Notes

  • For a spicier shakshuka, add a teaspoon of harissa paste with the spices.
  • Ensure your eggs are fresh for the best results and to help keep yolks runny.
  • A cast-iron skillet is ideal for even heating and a beautiful presentation.

Nutrition

Find it online: https://blissbatter.com/shakshuka-recipe-easy-perfect-yolks/