Description
Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a richly spiced tomato and pepper sauce. This recipe combines aromatic spices like cumin, coriander, and smoked paprika with fresh vegetables and silky eggs, finished with fresh cilantro and feta cheese. Perfect for breakfast, brunch, or a comforting dinner, served with crusty bread to soak up the savory sauce.
Ingredients
Scale
Spices and Oils
- 5 tbsp. extra-virgin olive oil
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1/2 tsp. caraway seeds
- Kosher salt, to taste
Vegetables and Aromatics
- 1 large bell pepper, seeds and ribs removed, chopped
- 1 cup finely chopped yellow onion
- 2 roma tomatoes, finely chopped
- 5 cloves garlic, coarsely chopped
- 1 tbsp. finely chopped jalapeños
- 2 cups (16 oz.) crushed tomatoes
Eggs and Garnishes
- 6 large eggs
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. crumbled feta cheese
- Toasted country-style bread, for serving (optional)
Instructions
- Toast spices and cook vegetables: In a 10-inch skillet over medium heat, heat olive oil. Add ground coriander, cumin, smoked paprika, and caraway seeds; cook, stirring frequently, until spices are toasted and fragrant, about 30 seconds. Add chopped bell pepper and onion; season with 1 teaspoon kosher salt. Cook, stirring occasionally and reducing heat to medium-low if spices begin to darken too quickly, until onions are lightly golden and peppers have softened, about 10 minutes.
- Add fresh aromatics: Stir in the finely chopped roma tomatoes, garlic, and jalapeños. Season with 1/4 teaspoon kosher salt. Cook, stirring occasionally, until tomatoes soften and liquid reduces slightly, and garlic and jalapeño release their fragrance, about 10 minutes.
- Incorporate crushed tomatoes and thicken sauce: Pour in the crushed tomatoes and stir to combine. Adjust salt to taste if needed. Cook the mixture, stirring occasionally to prevent sticking, until the sauce thickens, approximately 8 minutes.
- Poach the eggs in the sauce: Reduce heat to medium-low. Using the tip of a wooden spoon, create six small wells in the tomato mixture. Crack one egg into each well. Cover the skillet with a lid and cook until egg whites are set and bright white but yolks remain runny, about 8 to 10 minutes.
- Garnish and serve: Remove the lid and sprinkle the shakshuka with fresh chopped cilantro and crumbled feta cheese. Serve hot with toasted country-style bread on the side, if desired.
Notes
- For a spicier dish, add more jalapeños or a pinch of cayenne pepper.
- You can substitute feta with goat cheese for a slightly different flavor.
- If you prefer firmer yolks, cook eggs longer or remove the lid towards the end and cook uncovered.
- Serve with crusty bread to soak up the sauce, or with warm pita for a Middle Eastern touch.
- Leftovers keep well refrigerated for up to 2 days; reheat gently on the stovetop to preserve egg texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Shakshuka, eggs, tomato sauce, Middle Eastern breakfast, vegetarian, skillet eggs, poached eggs in tomato sauce
