Here’s a classic Shakshouka recipe — rich, spiced tomato sauce with perfectly poached eggs 🍳🍅
🍳 Shakshouka (Eggs in Spiced Tomato Sauce)
🛒 Ingredients (Serves 3–4)
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder or red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes (or whole tomatoes, crushed by hand)
- Salt & black pepper to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped
- Optional: crumbled feta cheese
👩🍳 Instructions
- Sauté vegetables
Heat olive oil in a large skillet over medium heat.
Add onion and bell pepper; cook 5–7 minutes until softened.
Stir in garlic and cook 30 seconds. - Add spices
Stir in cumin, paprika, and chili powder. Cook 30 seconds until fragrant. - Simmer sauce
Pour in tomatoes. Season with salt and pepper.
Simmer 10–15 minutes until slightly thickened. - Add eggs
Make small wells in the sauce. Crack eggs into each well.
Cover and cook 5–8 minutes, until whites are set but yolks are still runny (or cook longer if preferred). - Finish & serve
Sprinkle with fresh herbs and feta if using.
Serve hot with crusty bread or warm pita for dipping.
🔥 Variations
- Spicy North African style: Add harissa paste.
- Green shakshouka: Use sautéed spinach, zucchini, and herbs instead of tomatoes.
- Extra hearty: Add chickpeas or merguez sausage.
If you’d like, I can also share a quick 20-minute version or a baked shakshouka method.
