Shakshuka
Perfectly poached eggs nestled in a rich, spiced tomato and pepper sauce, brightened with fresh herbs.
35 min
Easy
Medio Oriente
3 servings
The story behind
Shakshuka is one of those dishes that just feels like a hug in a pan. I remember being told by a chef in Israel that the secret is all in the 'sauce dance'—letting the tomatoes and spices simmer until they become almost jam-like. It’s a North African staple that became a huge hit worldwide because it's so simple yet so deep in flavor. I love making this for brunch when friends come over. There's something special about everyone dipping bread into the same pan. I usually serve it with a fresh cucumber salad and maybe a cold glass of white wine if it's a late lunch. It’s basically sunshine on a plate.
Instructions
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1Sauté diced onions and bell peppers in a large skillet until softened and slightly caramelized.
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2Stir in the garlic and spices, then add the tomatoes. Let it simmer uncovered for 15 minutes to reduce and intensify.
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3Use a spoon to create small wells in the sauce and carefully crack an egg into each spot.
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4Cover the pan and cook on low heat for about 5-10 minutes. You want the whites set and the yolks still jiggly.
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5Garnish with plenty of fresh herbs and serve immediately with warm pita or sourdough bread.
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