Description
Traditional shakshuka with poached eggs in a spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or light dinner with crusty bread.
Ingredients
2 tablespoons olive oil
1 medium onion chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili flakes optional
1 can (400 g) crushed tomatoes
Salt and black pepper to taste
4 large eggs
Fresh parsley or cilantro for garnish
Crusty bread for serving
Instructions
1. Heat olive oil in a skillet and cook onion until soft
2. Add red and yellow bell peppers and sauté until tender
3. Stir in garlic, cumin, paprika, and chili flakes
4. Add crushed tomatoes and season with salt and pepper
5. Simmer for 10 minutes until thickened
6. Create wells and crack eggs into the sauce
7. Cover skillet and cook until eggs are done
8. Garnish with parsley and serve with bread
Notes
Use fresh tomatoes for extra flavor
Do not overcook eggs for runny yolks
Add feta cheese for creamy texture
Serve immediately for best taste
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 185 mg