Shakshuka (North African Poached Eggs in Tomato Sauce)

Experience the vibrant flavors of North African cuisine with Shakshuka, a savory dish of poached eggs nestled in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner, Shakshuka is both comforting and visually stunning, offering a harmonious blend of spices and fresh ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 4–6 large eggs
• Fresh parsley or cilantro, chopped, for garnish
• Crusty bread, for serving

Instructions

Prepare the Sauce

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5–7 minutes.
2. Stir in garlic, cumin, smoked paprika, and cayenne pepper, cooking for another 1–2 minutes until fragrant.

Add Tomatoes

1. Pour in the diced tomatoes with their juices. Season with salt and pepper.
2. Simmer over medium heat for 10–15 minutes until the sauce thickens slightly.

Poach the Eggs

1. Make small wells in the tomato sauce and carefully crack the eggs into each well.
2. Cover the skillet and cook for 5–8 minutes, or until the egg whites are set but the yolks remain runny. Adjust cooking time to your preference for yolk consistency.

Serve

1. Sprinkle chopped parsley or cilantro over the top.
2. Serve the Shakshuka directly from the skillet with crusty bread to soak up the delicious sauce.

Serving

Delight in the bold, aromatic flavors of Shakshuka, a dish that brings warmth and a touch of spice to any meal. Whether enjoyed for breakfast, brunch, or dinner, it’s a simple yet satisfying experience of North African culinary tradition.