Make this classic Shakshuka at home – eggs poached in a spicy, flavorful tomato and bell pepper sauce. Perfect for breakfast, brunch, or dinner, and served best with toasted sourdough bread.
Ingredients
Tomato sauce:
- 2 pounds (900 g -1 kg) tomatoes (about
6-8 large ones) - 1 small red bell pepper (90 g)
- 1 small onion (90 g)
- 1-2 cloves garlic
- 3-4 eggs
- Olive oil
Spices for tomato sauce:
- 1/2 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato paste (30 g)
- Optional: Cayenne pepper for some heat
In addition:
- To finish: chopped parsley
- For serving: sourdough bread
Instructions
- Finely dice the tomatoes and set aside. Chop the bell pepper and onion, and mince the garlic.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and bell pepper and sauté for 3–5 minutes. Add the garlic and cook for another minute, stirring constantly.
- Add the diced tomatoes with their juices and cook for about 5 minutes over high heat, stirring often.
- Season with salt, pepper, sugar, coriander, cumin, and tomato paste. Add cayenne pepper if you like it spicy.
- Optional: Add ½ cup water and cook a few more minutes until vegetables are soft and most of the liquid has evaporated. If the tomatoes are juicy enough, you can skip this step. Taste and adjust salt.
- Make 3–4 wells in the sauce with a spoon or spatula, and carefully crack an egg into each well.
- Cover the skillet and cook for 5–7 minutes over low heat, until the egg whites are set but the yolks are still runny. (Timing may vary depending on your pan and heat.)
- Sprinkle with chopped parsley and serve with toasted bread.
Enjoy your homemade Shakshuka with runny eggs, fresh parsley, and crusty sourdough bread. This easy Mediterranean recipe is packed with flavor, perfect for a comforting breakfast, brunch, or even a quick dinner. Make it your next go-to for any day of the week!
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