Shakshuka (North African Eggs in Tomato Sauce)
Eggs poached in a spiced, chunky tomato-pepper sauce, served sizzling in the skillet with warm crusty bread for dipping. Originally from Tunisia, now beloved across the Middle East and beyond.
Ingredients
- 6 large eggs
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon chili flakes (or harissa paste)
- 3 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- Fresh cilantro or parsley
- Salt and pepper
- Crusty bread for serving
Instructions
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1
Heat olive oil in a large deep skillet over medium heat. Cook onion and bell pepper until softened, about 7 minutes. Add garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.
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2
Add the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
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3
Make 6 wells in the sauce using the back of a spoon. Crack an egg into each well. Season eggs with a pinch of salt.
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4
Cover the skillet and cook on medium-low for 6-8 minutes until the whites are set but the yolks are still runny (or longer if you prefer them firmer).
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5
Top with crumbled feta and fresh herbs. Serve immediately, straight from the skillet, with crusty bread for scooping.
