Description
A bright and spicy one-pan shakshuka with soft-cooked eggs in a silky tomato sauce, perfect for brunch.
Ingredients
Scale
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced (about 150 g / 1 cup)
- 1 red bell pepper, diced (about 150 g / 1 cup)
- 1 yellow bell pepper, diced (about 150 g / 1 cup)
- 3 garlic cloves, minced (9 g)
- 1 tsp ground cumin (2 g)
- 1 tsp smoked paprika (2 g)
- 1/2 tsp red pepper flakes (1 g), optional
- 800 g (28 oz) canned whole plum tomatoes, crushed by hand
- 1 tbsp (15 ml) tomato paste
- 1 1/2 tsp Diamond Crystal kosher salt (8 g)
- Freshly ground black pepper, to taste
- 4–6 large eggs
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- 100 g (3.5 oz) crumbled feta, optional
Instructions
- Prep the produce and measure ingredients: Thinly slice the onion, dice the bell peppers, and mince the garlic.
- Heat olive oil in a skillet over medium heat. Sauté onions and peppers until softened and starting to brown, about 6–8 minutes.
- Add garlic, cumin, smoked paprika, and red pepper flakes; cook for 30–45 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 10–12 minutes until sauce thickens.
- Create wells in the sauce and crack eggs into each. Cook on stovetop until whites are mostly set, about 3–4 minutes.
- Transfer to a preheated oven at 180°C (350°F) for 4–8 minutes, or cook covered on low for 5–8 minutes.
- Sprinkle with parsley and feta (if using). Serve immediately with bread.
Notes
Serve hot for the best texture. Can be made ahead: prepare sauce and refrigerate, then add eggs and finish cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Skillet / Oven
- Cuisine: North African / Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 10g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 210mg