Shakshuka
Classic, authentic shakshuka — eggs poached directly in a spiced tomato and pepper sauce, built in one pan in thirty minutes. Onion and bell pepper soften in olive oil, spiced with paprika, cumin, and chili, then whole peeled tomatoes go in and simmer down into something deeper. Wells pressed into the sauce, eggs cracked in, cooked until the whites set and the yolks still run. Finished with cilantro and parsley. Adapted from Downshiftology.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, finely chopped
- 2 tsp paprika
- 1 tsp ground cumin
- ¼ tsp chili powder
- 1 can (28 oz) whole peeled tomatoes
- 6 large eggs
- to taste salt and black pepper
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Method
- 00
Heat olive oil in a large sauté pan over medium heat. Add the diced bell pepper and onion and cook for 5 minutes until the onion becomes translucent.
- 01
Add the garlic, paprika, cumin, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
- 02
Pour in the canned tomatoes with their juice. Break the tomatoes down with a spoon. Season with salt and pepper and bring to a simmer.
- 03
Using a spoon, create 6 small wells in the sauce. Crack one egg into each well. Cook for 5–8 minutes until the whites are set to your liking. Cover with a lid to speed up cooking.
- 04
Scatter cilantro and parsley over the top and serve straight from the pan.
Notes from the kitchen
- ·Crumbled feta or goat cheese scattered on top adds a traditional salty finish.
- ·Use a stainless steel pan — avoid cast iron, which reacts with the tomato acidity.
- ·Serve with warm pita bread or flatbread to drag through the sauce.
- ·Fresh tomatoes work as a substitute — use 10–12 ripe tomatoes, peeled and chopped, in place of the can.
- ·Cover the pan to cook the egg whites faster while keeping the yolks runny.
