Printable Recipe
Easy Shakshuka
This easy shakshuka combines eggs with a rich tomato, red pepper and onion sauce seasoned with paprika, cumin and chilli powder.
Prep time
10 min
Cook time
50 min
Total time
1 hr
Yield
4
Ingredients
13
Steps
13
Filed under: breakfast, middle eastern and north african, stovetop, over 1 hour, tomato, garlic.
Source channel: Preppy Kitchen
Key ingredients
large onion, diced, large red bell pepper, diced, garlic, grated or minced, paprika, ground cumin.
Ingredients
- 3 tbsp olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, grated or minced
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 x 28 oz (794 g) can whole peeled tomatoes
- 1/4 cup chopped coriander or parsley, plus more for garnish
- 6 large eggs
- Crusty bread, optional, for serving
Method
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat.
- Add the diced onion and bell pepper.
- Cook, stirring occasionally, for 12–15 minutes, until very tender and lightly browned.
- Add the garlic, paprika, cumin, chilli powder, salt and black pepper.
- Cook, stirring continuously, for 2 minutes.
- Add the whole peeled tomatoes and break them into smaller pieces with a wooden spoon.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low and simmer for approximately 20 minutes, until slightly reduced.
- Stir in the chopped coriander or parsley.
- Use the back of a spoon to make six wells in the tomato mixture.
- Crack one egg into each well.
- Cover the skillet and cook for 12–15 minutes, until the whites are set but the yolks remain runny.
- Garnish with additional herbs and serve immediately with crusty bread if desired.