Description
Moroccan Shakshuka is a vibrant and flavorful dish of poached eggs nestled in a spicy, smoky tomato and bell pepper sauce. This hearty and comforting recipe combines classic North African spices such as cumin, smoked paprika, and cayenne pepper, making it perfect for breakfast, brunch, or a light dinner. Ready in just 30 minutes, it’s a colorful and nutritious meal that serves six.
Ingredients
Scale
Vegetables & Herbs
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced, seeds removed
- 4 cloves garlic, minced
- 1 small bunch fresh cilantro, finely chopped
- 1 small bunch fresh parsley, finely chopped
Spices & Seasonings
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Salt and black pepper, to taste
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and chopped onion. Cook for about 5 minutes until the onion becomes translucent and the peppers soften.
- Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for an additional minute to release the flavors and aromas of the spices.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes along with their juices. Use a spoon to break up any large tomato chunks. Season the mixture with salt and black pepper to taste, then let it simmer gently for a few minutes to thicken and meld the flavors.
- Poach the Eggs: Using the back of your spoon, create small wells in the tomato sauce. Crack the eggs directly into these indentations. Cover the skillet with a lid and cook for 5 to 8 minutes, or until the eggs are cooked to your preferred doneness.
- Garnish and Serve: Sprinkle the shakshuka with freshly chopped cilantro and parsley for a burst of color and fresh flavor. Serve hot and enjoy!
Notes
- Covering the skillet while cooking the eggs allows them to cook more evenly and speeds up the process.
- Adjust the cayenne pepper amount to your spice preference to make it milder or spicier.
- Serve shakshuka with crusty bread or pita to soak up the flavorful sauce.
- You can substitute fresh tomatoes for canned crushed tomatoes when in season, just be sure to cook down to a thick sauce.
- For a dairy-free option, omit any cheese toppings traditionally served with shakshuka.
