Shakshuka
A vibrant and flavorful dish of poached eggs nestled in a spiced tomato sauce, perfect for breakfast, brunch, or a light dinner.
Ingredients
For the Sauce
- 2 tablespoons olive oil For sautéing
- 1 cup onion, chopped Adds base flavor
- 2 cloves garlic, minced Aromatics
- 1 teaspoon ground cumin Adds warmth and spiciness
- 1 teaspoon paprika For color and flavor
- 1 can (15 oz) diced tomatoes Base of the sauce
For the Eggs
- 4 large eggs Poached in the sauce
For Seasoning and Garnish
- Salt and pepper to taste Season to preference
- Fresh parsley or cilantro for garnish Enhances presentation
Instructions
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic, cumin, and paprika; cook for another minute.
- Stir in the diced tomatoes (with juice) and let it simmer for 10-15 minutes until it thickens.
- Make small wells in the tomato mixture and crack an egg into each well.
- Cover the skillet and cook until the eggs are poached to your liking.
- Season with salt and pepper, then garnish with fresh parsley or cilantro. Serve hot.
Notes
Shakshuka is best served fresh, ideally in the skillet with crusty bread for dipping. To store leftovers, cool to room temperature and refrigerate for up to three days. Reheat gently to avoid overcooking the eggs.