Description
A vibrant and hearty Moroccan Shakshuka featuring eggs poached in a smoky, spiced tomato and bell pepper sauce. This flavorful dish is perfect for brunch or a comforting breakfast, combining bold spices like paprika, cumin, and chili flakes with fresh ingredients, served hot and deliciously simple.
Ingredients
Shakshuka Sauce
- 1 tbsp olive oil
- ½ cup diced bell pepper
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp chili flakes
- 2 cups crushed tomatoes
Eggs
- 4 eggs
Instructions
- Sauté the vegetables: Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for about 3 minutes until softened and fragrant.
- Add spices and tomatoes: Stir in the paprika, cumin, and chili flakes, letting them toast briefly for about 30 seconds to release their aroma. Then pour in the crushed tomatoes, stir to combine, and let the sauce simmer gently for 10 minutes to thicken and develop depth of flavor.
- Poach the eggs: Create small wells in the sauce using a spoon and carefully crack one egg into each well. Cover the skillet with a lid and cook for 5 to 7 minutes, or until the eggs reach your preferred level of doneness—runny yolks for a classic touch or firmer if you prefer.
- Serve: Once cooked, remove from heat and serve immediately, ideally with warm pita bread or crusty bread to scoop up the rich sauce and eggs.
Notes
- Serve with warm pita or crusty bread for a complete meal.
- You can adjust the chili flakes to control spiciness.
- For a dairy variation, add crumbled feta on top before serving.
- Use fresh tomatoes in season for an even richer sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Moroccan / Middle Eastern
