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Shakshuka

This traditional Middle Eastern dish is a perfect one-pot meal. Perfectly poached eggs are nestled in a savory tomato sauce that just begs to be mopped up with crusty bread.
Course Breakfast, Brunch, Lunch, Main Dish
Cuisine Jewish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 2 tbsp. olive oil
  • 1 medium Vidalia onion, peeled and diced
  • 1 garlic clove, minced
  • 1 green pepper, seeded and diced
  • 1 28 ounce can, San Marzano peeled tomatoes and crush with your hands
  • 3 tbsp. tomato paste
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. sugar
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp, cayenne pepper
  • 4 eggs
  • fresh parsley

Instructions

  1. In a large skillet over medium heat, heat oil. Saute onions, until translucent. Add garlic and saute for a few more minutes. Do not burn garlic. Add green pepper and cook for another 5 minutes or until the green peppers are softened.
  2. Break the tomatoes up with your hands and add them and their liquid to the pan. Add the tomato paste and stir well until everything is very well combined. Add all of the spices and the sugar and cook on medium, stirring often for another 10 minutes. Do not let the mixture burn.
  3. Taste the sauce to make sure the flavor is as you want. If you want it to be a bit sweeter, add another pinch of sugar. If you want it spicier, carefully add a pinch of cayenne. Likewise if you want a bit more salt, just adjust the spices slowly and carefully.
  4. In a small bowl, crack an egg. Then pour the egg directly into the sauce mixture. Repeat with the remaining eggs and pour them one at a time, into the sauce, spacing them out so they each have enough room to not overlap. Cover the pan and reduce heat to medium-low. Allow eggs to cook and mixture to simmer for 10-15 minutes.
  5. Garnish with fresh parsley and serve with crusty bread.