Shakshuka

Prep:: 10 min
Cook:: 25 min
Total:: 35 min
Yield:: 4 servings

Shakshuka is a vibrant North African–Middle Eastern dish of poached eggs nestled in a spiced tomato and pepper sauce. Slow-simmered with cumin, paprika, and garlic, the sauce is rich, tangy, and aromatic. Garnished with fresh cilantro (and optional feta), it’s perfect for breakfast, brunch, or a light dinner.

Ingredients

2 tablespoon oil
1 cup onion, chopped
1 cup bell pepper, chopped
2 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
0.50 teaspoon chili powder
1 can diced tomatoes, undrained
1 teaspoon salt
0.25 teaspoon black pepper
4 large eggs
0.25 cup cilantro, chopped
0.25 cup feta cheese, crumbled (optional)

Steps

Heat oil in a skillet over medium heat and saute onion and bell pepper until softened.
Stir in garlic and spices; cook until fragrant.
Add tomatoes and salt; simmer until sauce thickens slightly, about 10 minutes.
Make wells in the sauce and crack in eggs.
Cover and cook until eggs are set to your liking, about 5–7 minutes.
Garnish with chopped cilantro and optional feta before serving.