Shakshuka (Eggs in Spiced Tomato Sauce)
A vibrant North African and Middle Eastern dish featuring gently poached eggs nestled in a simmered, spiced tomato and sweet pepper sauce. Topped with briny feta and fresh cilantro, it begs for warm crusty bread for dipping.
Ingredients
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servings
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Instructions
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Heat olive oil in a large deep cast-iron skillet over medium heat.
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Add the chopped onion and bell pepper, cooking for 5 minutes until soft and fragrant.
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Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until aromatic.
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Pour in the crushed tomatoes with their juices, season with salt and pepper, and simmer gently for 10 minutes until sauce thickens.
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Use the back of a spoon to create four small indentations in the sauce, then crack an egg into each well.
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Cover the skillet with a lid and cook on low heat for 5 to 7 minutes until egg whites are set and yolks remain runny.
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Garnish with crumbled feta and fresh cilantro, and serve hot directly from the skillet with crusty bread.
Notes & Tips
Keep an eye on the eggs during the final simmer to avoid overcooking the runny yolks.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 260 kcal |
| Protein | 14g g |
| Fat | 16g g |
| Carbohydrates | 18g g |
| Fiber | 4g g |