Difficulty: Medium | Serves: 2-3
Start your day with the bold, vibrant flavors of North Africa! Shakshuka is a one-pan dish featuring poached eggs nestled in a spicy, savory tomato and bell pepper sauce. 🌶️🍳 Perfect for breakfast, brunch, or even a light dinner, it’s hearty, healthy, and utterly delicious.
Ingredients For Shakshuka
🌟For the Tomato Sauce:
☑2 tablespoons🥄 olive oil
☑1 medium onion, diced
☑1 red bell pepper, diced
☑2 garlic cloves, minced
☑1 can (14 oz) diced tomatoes
☑1 teaspoon🥄 ground cumin
☑1/2 teaspoon🥄 smoked paprika
☑1/4 teaspoon🥄 chili flakes (optional, for heat)
☑Salt and pepper, to taste
🌟For the Eggs:
☑4-5 large eggs🥚🥚🥚🥚
☑Fresh parsley or cilantro, chopped (for garnish)
🌟For Serving:
☑Crusty bread or pita
Cooking Steps For Shakshuka
- 🥧Prepare the Tomato Sauce
- Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper, sautéing until softened, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and chili flakes, cooking for another minute.
- 🥧Simmer the Sauce
Pour in the diced tomatoes and season with salt and pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. - 🥧Poach the Eggs
Make small wells in the sauce with a spoon and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. - 🥧Serve and Garnish
Sprinkle the shakshuka with fresh parsley or cilantro. Serve hot with crusty bread or pita for scooping up the flavorful sauce.“Rich, spicy, and full of warmth! 🌟 This Shakshuka is a one-pan wonder that’s as easy to make as it is to enjoy. A global breakfast favorite that’ll brighten any morning.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Corn Cob Soup: A Zero-Waste, Flavorful Comfort Bowl with Indigenous Roots for the Adventurous Food Lover.
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