Description

Shakshouka is a vibrant and flavorful North African and Middle Eastern dish featuring eggs poached in a spiced tomato and bell pepper sauce. This easy one-pan recipe combines savory spices, tender vegetables, and perfectly cooked eggs, making it an ideal dish for breakfast, brunch, or a light dinner. Baked briefly in the oven, it offers a delightful balance of rich, aromatic flavors and comforting textures.

Ingredients

Scale

Vegetables and Aromatics

1 yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced

Spices and Seasonings

2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes

Other Ingredients

2 tablespoons olive oil
1 (28 ounce) can peeled plum tomatoes
6 eggs
Optional fresh cilantro, parsley, or mint for topping

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Instructions

Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the eggs.
Sauté vegetables: In an oven-safe skillet, heat olive oil over medium-high heat. Add diced onion and red bell pepper, cooking for 5 to 7 minutes until the onion becomes translucent. Then add minced garlic and cook for 30 seconds to 1 minute until fragrant.
Add spices: Stir in kosher salt, ground black pepper, cumin, paprika, and crushed red pepper flakes. Cook while stirring continuously for about 30 seconds to release their flavors.
Add tomatoes and simmer: Pour in the canned peeled plum tomatoes. Increase the heat to bring the mixture to a simmer. Use a spatula or spoon to crush the tomatoes into smaller pieces for an even sauce.
Cook the sauce: Lower the heat and allow the tomato mixture to simmer gently for 10 minutes, thickening the sauce and blending flavors.
Create wells and add eggs: Make six small wells or indentations in the tomato sauce using the back of a spoon. Crack one egg into each well carefully.
Bake the eggs: Cover the skillet and transfer it to the preheated oven. Bake for 8 to 10 minutes until the egg whites are set but the yolks remain slightly runny.
Garnish and serve: Sprinkle optional fresh herbs like cilantro, parsley, or mint over the dish. Serve immediately with pita bread or toasted slices of French bread for dipping.

Notes

For firmer yolks, bake the eggs a couple of minutes longer.
You can add feta cheese or olives for extra flavor.
Use an oven-safe skillet to avoid transferring the mixture to another dish.
Leftover shakshouka can be refrigerated for up to 2 days; reheat gently before serving.
This dish pairs well with warm pita, crusty bread, or even rice.