Teresa's Recipes
Shakshuka
Shakshuka is a vibrant and aromatic Middle Eastern dish that features poached eggs nestled in a rich, spiced tomato and bell pepper sauce. With its origins tracing back to North Africa, this dish has transcended borders, becoming a beloved breakfast or brunch staple in many cultures. The combination of perfectly cooked eggs resting on a bed of savory, tangy sauce, infused with aromatic spices and topped with creamy feta and fresh parsley, creates a feast for both the eyes and the palate. Served with crusty bread, shakshuka invites you to dip and savor every last bite of its delicious sauce.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1, diced Red bell pepper
- 3 cloves, minced Garlic
- 1 (28-ounce) can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1/4 teaspoon (adjust for heat preference) Cayenne pepper
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4-6, depending on serving size Eggs
- 1/2 cup, crumbled Feta cheese
- 1/4 cup, chopped Fresh parsley
- for serving Crusty bread
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 300
- Fat: 20g
- Carbs: 20g
- Protein: 12g
- Sodium: 700mg
- Sugar: 6g
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and diced red bell pepper. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the canned diced tomatoes, tomato paste, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine and let the mixture simmer for about 10 minutes, allowing the sauce to thicken slightly.
- Create small wells in the sauce using a spoon, then carefully crack an egg into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are set to your desired doneness.
- Once the eggs are cooked, remove the skillet from heat and sprinkle the top with crumbled feta cheese and chopped fresh parsley.
- Serve the shakshuka hot, accompanied by crusty bread for dipping and enjoying all the delicious sauce.
Tips
- For a twist on the traditional recipe, try adding diced zucchini or spinach to the vegetable mixture.
- Feel free to adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
- Shakshuka can also be made in individual ramekins for a beautiful presentation.