Shakshuka

Shakshuka is a North African and Levantine dish of eggs gently poached in a bubbling, spiced tomato and pepper sauce. Traditionally served straight from the skillet with warm bread for scooping, it's a beloved breakfast-for-dinner staple across Tunisia, Israel, and Egypt.

By YumYum Editorial · Mediterranean

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 4

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• to taste Salt and black pepper, to taste
• 6 large eggs
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley or cilantro
• to taste Crusty bread or pita, for serving

Instructions

1. Heat olive oil in a large, deep skillet over medium heat.
2. Sauté onion and bell pepper until softened, about 6-7 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne, cooking 1 minute until fragrant.
4. Pour in crushed tomatoes and sugar, and simmer uncovered for 12-15 minutes until thickened.
5. Season the sauce with salt and pepper.
6. Use a spoon to make 6 small wells in the sauce and crack an egg into each well.
7. Cover the skillet and cook 6-8 minutes over low heat until egg whites are set but yolks remain runny.
8. Sprinkle with crumbled feta and fresh herbs.
9. Serve immediately, straight from the pan, with warm bread for dipping.