Shakshuka

A vibrant, one-pan dish of eggs poached in a spiced tomato and pepper sauce—perfect for breakfast, brunch, or a cozy dinner.

📝 Ingredients:

• 2 tbsp olive oil

• 1 small onion, diced

• 1 bell pepper, diced (red or yellow)

• 2–3 garlic cloves, minced

• 1 can (400g) diced tomatoes (or 4–5 fresh tomatoes, chopped)

• 1 tbsp tomato paste (optional, for richness)

• 1 tsp ground cumin

• 1 tsp paprika

• 1/4 tsp chili flakes or cayenne (optional)

• Salt and pepper to taste

• 3–4 eggs

• Fresh parsley or cilantro (for garnish)

• Crumbled feta or goat cheese (optional)

👨‍🍳 Instructions:

Step 1: Make the Sauce

• Heat olive oil in a skillet over medium heat.

• Sauté onion and bell pepper until soft (about 5–7 minutes).

• Add garlic and cook for 1 more minute.

• Stir in diced tomatoes, tomato paste, cumin, paprika, chili flakes, salt, and pepper.

• Simmer uncovered for 10–15 minutes, until the sauce thickens.

Step 2: Add the Eggs

• Create small wells in the sauce and gently crack eggs into them.

• Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks are still runny (or cook longer if you prefer firmer yolks).

Step 3: Garnish and Serve

• Sprinkle with chopped parsley or cilantro and cheese (if using).

• Serve warm with crusty bread or pita.

✅ Tips:

• Add spinach, mushrooms, or chickpeas to boost nutrition.

• Make it spicy with harissa or hot sauce stirred into the tomato base.

• Use a cast iron or oven-safe pan to finish the eggs under the broiler if you like.