Description
This One-Pan Shakshuka is a vibrant and flavorful North African and Middle Eastern dish featuring poached eggs in a spicy tomato and pepper sauce. It combines sautéed onions, bell peppers, and a fragrant blend of spices with simmered diced tomatoes, finished with soft-cooked eggs and fresh parsley for garnish. Perfect for a comforting breakfast or brunch, this recipe is easy to prepare with just one skillet and delivers rich, hearty flavors with minimal cleanup.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- Salt to taste
- Black pepper to taste
Liquids and Others
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Heat the Oil: Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat to prepare the base for cooking the vegetables.
- Sauté Onion and Pepper: Add the chopped onion and bell pepper to the hot oil and sauté for 5 to 7 minutes until the onion becomes soft and translucent, developing a sweet flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, stirring occasionally to avoid burning and to release its aroma.
- Add Spices: Incorporate 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper, stirring frequently for about a minute until fragrant.
- Add Tomatoes and Water: Pour in the diced tomatoes with their juice and 1/2 cup of water, mixing well to combine all ingredients uniformly.
- Season and Simmer: Season with salt and black pepper to taste, then bring the mixture to a gentle simmer over medium heat.
- Thicken Sauce: Reduce heat to low and let the sauce simmer for 10 to 12 minutes, stirring occasionally, until it thickens slightly and flavors meld together.
- Create Wells: Using the back of a spoon, make small wells in the thickened tomato sauce to hold the eggs for poaching.
- Add Eggs: Carefully crack 4 large eggs into each well, being cautious not to break the yolks to maintain their softness.
- Cook Eggs: Cover the pan with a lid and cook the eggs for 5 to 8 minutes over low heat until the whites are set but yolks remain soft; cook longer if firmer yolks are preferred.
- Remove from Heat: Once eggs are cooked to your liking, remove the skillet from the heat to prevent overcooking.
- Garnish and Serve: Sprinkle fresh parsley over the shakshuka and serve immediately, ideally paired with warm crusty bread or pita to scoop up the flavorful sauce and eggs.
Notes
- You can adjust the cayenne pepper to control the heat level of the dish.
- For a richer flavor, a pinch of smoked paprika can be used instead of regular paprika.
- Fresh herbs like cilantro or mint can be used as an alternative garnish.
- Serve with crusty bread, pita, or even rice for varied serving options.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
