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shakshuka recipe

A rich, spiced tomato stew with tender eggs, simmered gently and served hot with fresh herbs and crusty bread.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 220
Ingredients Equipment Method

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

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons
  • Lid for skillet

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, cooking for about 10 minutes until soft and translucent.
  2. Stir in the minced garlic and cook for an additional minute, just until fragrant.
  3. Pour in the diced tomatoes and tomato sauce. Add cumin, paprika, and coriander, then season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10–15 minutes, until the sauce thickens to a stew-like consistency.
  5. Using a spoon, create 6 small wells in the sauce. Carefully crack an egg into each indentation. Season the eggs lightly with salt and pepper.
  6. Cover the skillet and cook for 5–8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
  7. Garnish with fresh cilantro and serve warm with crusty bread or pita.
  8. Course: Main Course / Brunch
  9. Cuisine: Middle Eastern / North African