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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 3 servings
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 medium red bell pepper sliced
- 2 cloves garlic minced
- 2 14 ounce cans diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- Salt and freshly ground black pepper
- 6 eggs
- Fresh cilantro for garnish
- Crusty bread for serving
Heat olive oil in a cast iron 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 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 10 minutes.
Garnish with fresh cilantro and serve with crusty bread or pita.
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