Shakshouka or shakshuka (شكشوكة; שַׁקְשׁוּקָה) is a wonderful dish of eggs poached in a spicy tomato sauce with onions and, sometimes, red bell peppers. It makes a wonderful late breakfast option! There are many versions and variations of this recipe, as it is very popular in many countries of the Maghreb and Middle East, but this is my version of it.
Preparation Time: 5-10 min | Cooking Time: 20-30 min | Serves: 2 | Spice level: 🌶
What you’ll need:
- 4 eggs
- 2 cans (400ml each) of diced tomatoes
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 medium red bell pepper, diced
- 1 Tbsp olive oil
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp sugar
- Salt and pepper q.b.
- Fresh parsley, chopped
- Chili flakes
- Full fat yogurt
- In a large shallow frying pan (make sure to use one that has a lid), heat the olive oil. Add the diced onions and cook for about 5 minutes until they are soft. At this point, add in your garlic and stir.
- Add the diced red bell pepper and let it sweat until soft.
- Once the bell pepper is soft, add the tomato paste and the canned tomatoes. Give it a good stir.
- Add your spices (chili powder, cumin, paprika and sugar) and let it simmer for a few minutes. Adjust for salt and pepper.
- Let this cook for 10-15 minutes until it reduces.
- At this point, using a spoon, create a little depression on four places of your sauce. Crack an egg open on each of these little holes. Don’t make the holes too deep, or your egg might cook too much (and a runny yolk makes this dish much better!)
- Cover and cook for about 6-7 minutes. At this point, your eggs will be cooked, but the egg yolk will be runny. You can leave them less or more time depending on how you’d like the yolk to be.
- Garnish with some fresh chopped parsley and chili flakes. Serve it with a dollop of yogurt, if you want.