Description
This vibrant and flavorful Shakshuka recipe features eggs poached in a rich, spiced tomato and bell pepper sauce. A classic North African and Middle Eastern dish, it’s perfect for a hearty breakfast, brunch, or light dinner, combining the warmth of spices like cumin, smoked paprika, and harissa with fresh ingredients for a comforting meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 clove Garlic, minced
- 2 Shallots, finely chopped
- 1 Orange Bell Pepper, diced
- 1 bay leaf
- Fresh Cilantro, to taste, chopped
Pantry Items & Spices
- 2 tablespoon Extra-Virgin Olive Oil
- 1 can (14 oz) Crushed Tomatoes
- 1/2 tablespoon Harissa Paste
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Salt
- Freshly Ground Black Pepper, to taste
Protein
- 4 Eggs
Instructions
- Heat oil and sauté shallots: Preheat a frying pan over medium-high heat for 30 seconds, then add 2 tablespoons of extra-virgin olive oil and the finely chopped shallots. Sauté and stir on medium-high heat, then reduce to medium and cook for 2-3 minutes until the shallots turn golden and soft.
- Add garlic: Add the minced garlic cloves to the pan, cooking on medium-low heat for about a minute while stirring frequently to avoid burning and to release the garlic’s aroma.
- Cook bell pepper: Add the diced orange bell pepper to the pan. Cook for 3-4 minutes over medium-high heat, reducing the heat as the pepper starts to sizzle and soften.
- Add tomatoes and spices: Stir in the canned crushed tomatoes, bay leaf, harissa paste, smoked paprika, ground cumin, salt, and freshly ground black pepper. Mix everything well to combine flavors.
- Simmer the sauce: Let the sauce simmer on medium to medium-low heat, stirring occasionally, until it thickens and reduces in volume, approximately 8-10 minutes. This concentrates the flavors.
- Remove bay leaf and create wells: Take out the bay leaf carefully. Using a spoon, make four small wells in the thickened sauce to hold the eggs.
- Add eggs and poach: Crack one egg into each well. Cover the pan with a lid and cook on medium to medium-low heat for 4-5 minutes or until the eggs reach your preferred consistency—runny yolks or fully set.
- Garnish and serve: Turn off the heat. Sprinkle freshly chopped cilantro over the dish for a fresh, herbal finish. Serve immediately while warm.
Notes
- Adjust the harissa paste quantity to control the heat level of the dish.
- For a thicker sauce, allow it to reduce longer before adding the eggs.
- Serve with crusty bread or pita for dipping into the sauce and eggs.
- Additional toppings like crumbled feta or olives can be added for extra flavor.
- Keep an eye on the eggs as cooking times may vary depending on pan and stovetop heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: Middle Eastern, North African
Keywords: Shakshuka, eggs in tomato sauce, Middle Eastern breakfast, poached eggs, spicy tomato sauce, harissa, vegetarian brunch
