Flavors Worth Savoring
Flavors Worth Savoring
Shakshuka – A North African Delight of Poached Eggs in Spiced Tomato and Pepper Sauce
Course: Breakfast, BrunchCuisine: North Africa (particularly Tunisia)Difficulty: EasyServings
4 to 6
servingsPrep time
30
minutesCooking time
20
minutesCalories
250
kcalDescription: Shakshuka is a vibrant and flavorful dish that hails from North Africa, where it has long been a beloved breakfast staple. It features poached eggs nestled in a fragrant, spiced tomato and pepper sauce, making for a hearty and satisfying meal. The combination of ripe tomatoes, sweet bell peppers, onions, and a blend of spices creates a sauce that’s both comforting and invigorating, with just the right amount of heat. This dish is perfect for a leisurely breakfast or brunch, but it can also be enjoyed as a light dinner. Shakshuka is often served with warm crusty bread, ideal for sopping up the delicious sauce.
Ingredients
Olive oil – 2 tablespoons
Onion – 1 large, finely chopped
Garlic – 3 cloves, minced
Red bell pepper – 1 large, chopped
Green bell pepper – 1 large, chopped
Tomatoes – 5-6 large, diced (or a 400g can of diced tomatoes)
Tomato paste – 2 tablespoonsGround cumin – 1 teaspoon
Ground paprika – 1 teaspoon
Ground coriander – 1 teaspoon
Chili powder (optional) – ½ teaspoon
Sugar – 1 teaspoon (optional, to balance acidity)
Salt and pepper – to tasteEggs – 4-6
Fresh parsley or cilantro – for garnish, chopped
Crumbled feta cheese (optional) – for serving
Directions
- Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant. - Build the Sauce:
Add the chopped bell peppers to the skillet and cook until they soften, about 5 minutes.
Stir in the diced tomatoes (or canned tomatoes), tomato paste, and all the spices (cumin, paprika, coriander, and chili powder if using). Mix well.
Let the sauce simmer over medium heat for 10-15 minutes, stirring occasionally, until it thickens. Taste and adjust seasoning with salt, pepper, and a bit of sugar if needed. - Poach the Eggs:
Make small wells in the sauce with a spoon and crack the eggs into each well. Cover the skillet with a lid and cook until the eggs are set to your liking (about 5-7 minutes for runny yolks). - Garnish and Serve:
Once the eggs are cooked, remove the skillet from the heat. Garnish with chopped parsley or cilantro and crumbled feta cheese, if using. - Serving:
Serve the shakshuka directly from the skillet, accompanied by warm crusty bread or pita to soak up the flavorful sauce.
Recipe Video
Notes
- Paprika: Paprika, especially smoked paprika, is crucial in shakshuka as it adds a deep, earthy flavor and a beautiful red hue to the sauce. The smokiness enhances the overall richness of the dish, making it more satisfying.
