Middle Eastern · Breakfast · Easy
Shakshuka
Eggs poached in a smoky, spiced tomato and pepper sauce, made for scooping with bread.
The whole recipe in 60 seconds
Shakshuka, in 5 ideas
- Runny yolks are the goal; watch them closely.
- A lid traps the steam that sets the whites.
- Smoked paprika gives depth without extra work.
- Crusty bread is mandatory for scooping.
- Add harissa for extra heat if you like.
What you need
Ingredients
- 6 eggs
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 cans crushed tomatoes
- 2 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp chili flakes
- 1 tsp salt
- 1/4 cup olive oil
- 1/2 cup crumbled feta
- 1/4 cup chopped cilantro
- Crusty bread to serve
How to make it
Directions
- Saute onion and pepper in olive oil until soft.
- Add garlic, paprika, cumin, chili flakes, and salt; cook 1 minute.
- Pour in tomatoes and simmer 10 minutes until thick.
- Make wells in the sauce and crack an egg into each.
- Cover and cook until whites are set but yolks runny, about 6 minutes.
- Top with feta and cilantro; serve with bread.
Money saver. Canned tomatoes and eggs make this one of the cheapest impressive brunches.