Description
A classic Shakshouka recipe featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce, baked to perfection. This vibrant Middle Eastern dish is perfect for breakfast, brunch, or any meal and is garnished with fresh herbs for an extra burst of freshness.
Ingredients
Scale
For the Sauce
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can peeled plum tomatoes
For the Eggs
- 6 eggs
Optional Toppings
- Fresh cilantro, parsley, or mint for topping
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the eggs in the sauce.
- Sauté Vegetables: Heat olive oil in an oven-safe skillet over medium-high heat. Add diced onion and red bell pepper and sauté for 5 to 7 minutes until the onion becomes translucent. Add minced garlic and cook for another 30 seconds to 1 minute until fragrant.
- Add Spices: Stir in kosher salt, black pepper, ground cumin, paprika, and crushed red pepper flakes, cooking for 30 seconds while continuously stirring to toast and release the flavors of the spices.
- Add Tomatoes: Pour in the canned peeled plum tomatoes, increasing the heat to bring the mixture to a simmer. Crush the tomatoes with a spatula or spoon into smaller pieces while stirring occasionally.
- Simmer Sauce: Reduce the heat and allow the tomato sauce to simmer gently for 10 minutes to thicken and develop flavor.
- Create Wells for Eggs: Using a spoon, make six small wells or indentations evenly spaced in the tomato sauce. Crack one egg into each well carefully.
- Bake in Oven: Cover the skillet and place it in the preheated oven. Bake for 8 to 10 minutes, or until the egg whites are set but yolks remain slightly runny for that perfect texture.
- Garnish and Serve: Remove from oven and sprinkle with fresh cilantro, parsley, or mint if desired. Serve immediately with warm pita bread or toasted slices of French bread to soak up the delicious sauce.
Notes
- Be cautious when cracking the eggs into the sauce to avoid breaking the yolks.
- The cooking time for eggs can be adjusted based on your preferred yolk consistency.
- Use an oven-safe skillet to transition easily from stovetop to oven.
- For a spicier version, increase the crushed red pepper flakes.
- Shakshouka is great for breakfast but also works well for lunch or dinner.
