Shakshuka

5 from 161 votes

This Shakshuka Recipe is a popular Middle Eastern breakfast that is basically poached eggs in a spicy tomato sauce - it's vegetarian, easy and healthy!

Course Breakfast

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings -6 servings

Calories 150kcal

Author Yumna Jawad

Equipment

Ingredients

1 tablespoon olive oil
1 medium onion sliced
1 medium red bell pepper sliced
2 garlic cloves minced
1 14 ounce canned diced tomatoes
1 14 ounce can tomato sauce
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coriander
½ teaspoon salt
½ teaspoon black pepper
6 eggs
Fresh cilantro for garnish
Crusty bread for serving

Instructions

Heat olive oil in a large skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
Pour the tomatoes and tomato sauce, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 5-8 minutes, depending on your desired doneness.
Garnish with fresh cilantro and serve with crusty bread or pita.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Sourcing: You can find all the spices for this recipe at your local grocery store.

Substitutes: For best results, follow the recipe as is. However you can substitute red peppers or green peppers. You can also use fresh tomatoes instead of canned tomatoes, but the consistency will be slightly different

Nutrition