Description
This Moroccan Shakshuka recipe features eggs poached in a spicy, flavorful tomato and bell pepper sauce. It’s a hearty and vibrant dish perfect for breakfast or brunch, combining the warmth of cumin, paprika, and chili flakes with fresh herbs for a delicious Middle Eastern-inspired meal.
Ingredients
Produce
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- Fresh parsley or cilantro, for garnish
Canned Goods
- 2 cups crushed tomatoes
Spices & Oils
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili flakes
- Salt & pepper, to taste
Dairy & Eggs
- 4 eggs
Instructions
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add the sliced onion and bell pepper, cooking for 3 to 4 minutes until softened and fragrant.
- Add garlic and spices: Stir in minced garlic, cumin, paprika, and chili flakes, cooking for an additional 1 minute to release their aromas without burning the garlic.
- Add tomatoes and simmer: Pour in the crushed tomatoes and stir to combine. Allow the sauce to simmer gently for about 5 minutes, letting the flavors meld and the sauce thicken slightly.
- Poach the eggs: Create small wells in the tomato sauce using a spoon, then crack the eggs into each well carefully. Cover the skillet with a lid and cook on low heat until the eggs are set to your preference—about 5 to 7 minutes for runny yolks or longer for firmer eggs.
- Garnish and serve: Once the eggs are cooked, sprinkle fresh parsley or cilantro over the top. Serve immediately, ideally with warm crusty bread or pita for dipping.
Notes
- Serve with crusty bread or pita to soak up the flavorful sauce.
- For extra richness, try adding crumbled feta cheese or sliced olives on top.
- Adjust chili flakes according to your heat preference for milder or spicier shakshuka.
- This dish is naturally gluten-free; just be sure to pair it with gluten-free bread if needed.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Moroccan, Middle Eastern
