Shakshuka

Shakshuka is an African dish of stewed tomatoes, spices, and eggs that pairs perfectly with a loaf of fresh bread. The flavors are rich and savory while the poached eggs provide a wonderful creamy texture along with plenty of protein.

It’s great for a weekend breakfast, or you can do what I do and make it a quick and easy dinner.

Shakshuka

Don't miss out on pairing this with a nice loaf of crusty bread!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Main Course

Servings 4

Ingredients

  

• 1 tbsp olive oil
• 1 large yellow onion diced
• 1 red pepper diced
• 1 yellow or orange pepper diced
• 3 cloves garlic minced
• 3 pounds tomatoes (5-6 cups) diced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper optional
• 6 eggs
• 4 ounces feta crumbled

Instructions

 

• Add olive oil to a large skillet over medium-high heat. Once hot, add onion, stirring for 5-6 minutes.
• Add peppers and garlic, stirring for 2 minutes, until garlic is fragrant.
• Add tomatoes, salt, pepper, cumin, paprika, and cayenne, bringing mixture to a simmer. Turn the heat down and simmer for 20 minutes, stirring occasionally until tomatoes have cooked down and formed a sauce.
• Create 6 small holes in the tomato sauce and break each egg into a hole. Put the top on the pan and cook for 6-7 minutes, until egg whites are set and egg yolks are still slightly soft.
• Remove top and with sprinkle feta. Serve with crusty bread.

Notes

If you don’t want to use fresh tomatoes, use a 28-ounce can of diced tomatoes. Still follow the directions above for timing. 

I like to toast my bread and use it to scoop up the Shakshuka.