🥙 Middle Eastern Vegetarian

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp Salt; 1, sliced Onion; 400 g crushed or chopped Tomato; 3 cloves, minced Garlic; 1, sliced Bell Pepper; 2 tbsp Olive Oil; 4–6 Eggs; 1 tsp Ground Cumin; 1 tsp Paprika; 1/2 tsp Black Pepper

🥙 Middle Eastern

Eggs poached in a spiced tomato-pepper sauce — the one-pan North African breakfast that works for dinner too.

Prep 10 min Cook 20 min Serves 3 Easy

Ingredients

Salt1 tsp
Onion1, sliced
Tomato400 g crushed or chopped
Garlic3 cloves, minced
Bell Pepper1, sliced
Olive Oil2 tbsp
Eggs4–6
Ground Cumin1 tsp
Paprika1 tsp
Black Pepper1/2 tsp

Optional extras

Fresh Cilantro2 tbsp
Chili Flakes1/2 tsp

Instructions

1
Sauté onion and bell pepper in olive oil until soft.
2
Add garlic, cumin, paprika and chili flakes; bloom 30 seconds.
3
Pour in crushed tomatoes; simmer 10 minutes until slightly thickened.
4
Make wells and crack in eggs; cover and cook until whites set and yolks stay runny.
5
Finish with fresh cilantro or parsley and serve with bread.

Chef's tip

Don't stir after the eggs go in — gentle simmer and a lid do the poaching.

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Watch how it's made

Video: Shakshuka (Eggs in Tomato Sauce) Arabic Breakfast & Brunch · on YouTube