Description
A vibrant and comforting shakshuka recipe featuring sun-warmed tomatoes and poached eggs, perfect for brunch.
Ingredients
Scale
- 30 ml (2 tbsp) olive oil
- 1 medium yellow onion (150 g), sliced
- 1 medium bell pepper (150 g), diced
- 3 cloves garlic, minced
- 800 g (28 oz) canned whole plum tomatoes, crushed by hand
- 30 g (2 tbsp) tomato paste
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) ground cumin
- ¼–½ tsp (1–2 g) cayenne or red pepper flakes (optional)
- 1½ tsp (9 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (2 g) granulated sugar (optional)
- 6 large eggs
- Fresh parsley and/or cilantro (handful, chopped)
- 60 g (2 oz) crumbled feta (optional)
Instructions
- Prep the vegetables and tomatoes: Slice the onion and dice the bell pepper. Crush the canned tomatoes or chop fresh tomatoes.
- Sauté the aromatics: Heat olive oil in a skillet over medium heat, add onion and pepper, sauté until softened, then add garlic.
- Build the sauce: Stir in tomato paste, smoked paprika, and cumin; toast until fragrant.
- Add tomatoes and simmer: Combine crushed tomatoes, salt, sugar, and pepper; simmer until the sauce thickens.
- Create wells and add eggs: Make wells in the sauce, crack in eggs, cover, and poach until desired doneness.
- Finish and garnish: Remove from heat, add parsley/cilantro and feta, let rest before serving.
- Serve immediately with crusty bread or pita for dipping.
Notes
For a heartier version, stir in sautéed mushrooms or chorizo. For a vegan option, replace eggs with cubed firm tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 9g
- Sodium: 760mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 210mg