Description
Hearty Mediterranean classic shakshuka delivers a spicy symphony of poached eggs nestled in rich tomato sauce. Crusty sourdough bread becomes the perfect companion for scooping up this zesty, rustic Israeli breakfast feast that promises to awaken your culinary senses.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 can (14 ounces/400 grams) crushed tomatoes
- 1 red bell pepper, diced
- 1 small onion, diced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- Salt, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
Additional Ingredients:
- 2 tablespoons olive oil
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro or parsley, chopped
- Sourdough bread, toasted
- Fresh spinach (optional, for serving)
Instructions
- Prepare a large skillet over medium heat, warming olive oil until it shimmers. Sauté diced onions and bell peppers, stirring occasionally until they soften and turn translucent, approximately 5 minutes.
- Introduce minced garlic, cumin, smoked paprika, and chili flakes into the vegetable mixture. Stir continuously for 60 seconds to release their aromatic essence and prevent burning.
- Pour crushed tomatoes into the skillet, seasoning with salt and pepper. Allow the sauce to gently simmer and reduce, developing rich flavors for 12-15 minutes until it thickens and becomes slightly viscous.
- Create small indentations in the tomato sauce using the back of a spoon. Carefully crack whole eggs into each well, ensuring they remain intact.
- Cover the skillet and cook for 6-8 minutes, monitoring egg doneness. Whites should be set while yolks remain slightly runny for optimal texture.
- Garnish the shakshuka with crumbled feta cheese and freshly chopped herbs like cilantro or parsley, adding vibrant color and complementary flavors.
- Serve immediately alongside crisp, golden-toasted sourdough slices and a handful of fresh spinach leaves for a complete and satisfying meal.
Notes
- Choose a wide skillet to ensure even cooking and enough space for eggs to nestle comfortably in the sauce.
- Adjust spice levels by reducing or increasing chili flakes based on personal heat tolerance.
- Toast spices briefly before adding other ingredients to enhance their depth and complexity of flavor.
- Consider using vegetarian-friendly alternatives like plant-based feta or nutritional yeast for dairy-free versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 185 mg