Print

Shakshuka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant North African dish featuring poached eggs nestled in a robust tomato sauce, spiced just right.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 4–6 large eggs
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat until it shimmers.
  2. Add the chopped onion and red bell pepper to the skillet. Cook until they soften, about 5-7 minutes.
  3. Stir in the minced garlic, cumin, and paprika. Let them bloom for 1 minute.
  4. Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes.
  5. Make small wells in the sauce and gently crack an egg into each well.
  6. Cover the skillet and let the eggs cook until set, about 5-8 minutes.
  7. Sprinkle fresh parsley or cilantro over the top before serving.

Notes

Shakshuka pairs beautifully with warm bread for dipping. Keep leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/shakshuka-recipe/

Scroll to Top