Description
Shakshuka is a flavorful Middle Eastern dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This recipe strikes a perfect balance of smoky paprika, cumin, and a hint of cayenne heat, simmered to create a hearty and comforting breakfast or brunch option. Served with crusty or pita bread, it offers a delicious way to enjoy perfectly cooked eggs nestled in a vibrant, aromatic sauce.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil
- 1 small red onion, peeled, halved and sliced
- 1 garlic clove, minced
- 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5cm / 1/4” strips
- 1 tomato, diced
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
Spices and Seasoning
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
Eggs and Garnish
- 4 eggs (up to 6 eggs is okay)
- 2 tbsp fresh parsley or coriander/cilantro, roughly chopped
- Pita or crusty bread, to serve
Instructions
- Preheat Oven (Optional Baking): Preheat your oven to 180C/350F if you plan to finish cooking the eggs in the oven for a gentle bake.
- Sauté Aromatics: Heat olive oil in a medium cast iron skillet over medium-high heat. Add the minced garlic and sliced onion, cooking for about 2 minutes until the onion turns translucent and fragrant.
- Cook Capsicum and Tomato: Add the sliced capsicum to the skillet and cook for 1 minute. Then add the diced fresh tomato and continue cooking for 2 minutes, allowing the tomato to break down and the mixture to become somewhat pasty.
- Add Tomatoes and Spices: Stir in the canned crushed tomatoes, tomato paste, broth (or water), paprika, cumin, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all ingredients well.
- Simmer Sauce: Reduce heat to medium-low and let the sauce simmer gently for about 5 minutes, until it thickens slightly but remains saucy enough to form indentations for the eggs.
- Crack Eggs: Create small indentations in the tomato sauce using the back of a spoon and carefully crack the eggs into these wells. Cook on the stove for 1 minute until the edges of the egg whites start to set.
- Finish Cooking Eggs: For runny yolks with set whites, you can either transfer the skillet to the preheated oven and bake for 7 to 12 minutes or cover the skillet with a lid and steam on the stove for 3 minutes. Alternatively, simmer uncovered if preferred.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley or coriander. Serve immediately with crusty bread or pita to soak up the delicious sauce.
Notes
- You can adjust the heat level by varying the amount of cayenne pepper used.
- Use either chicken or vegetable broth for added flavor; water works as a substitute if needed.
- The number of eggs can be increased to up to 6 if serving more people.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Ensure the tomato sauce is saucy, not dry, to give the eggs a tender poaching environment.
- If you don’t have an oven, covering the skillet and steaming on the stovetop is an excellent alternative.
