Mediterranean Shakshuka
Poached eggs simmered in a rich tomato sauce with peppers, onions, garlic, and Mediterranean spices. A healthy and flavorful breakfast enjoyed throughout the Middle East.
Prep Time
15 mins min
Cook Time
25 mins min
Total Time
40 min
Servings
4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 800 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp ground coriander
- 0.25 tsp chili flakes (optional)
- 1 tsp sea salt
- 0.5 tsp black pepper
- 4 large eggs
- 2 tbsp chopped fresh parsley
- 2 tbsp crumbled feta cheese (optional)
- 1 Warm pita bread for serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Cook the onion for 4 minutes until softened.
- 3
Add the diced bell pepper and cook for another 5 minutes.
- 4
Stir in the garlic and cook for 1 minute.
- 5
Add crushed tomatoes, tomato paste, cumin, paprika, coriander, chili flakes, salt, and pepper.
- 6
Simmer the sauce for 15 minutes until slightly thickened.
- 7
Using a spoon, create four small wells in the sauce.
- 8
Carefully crack one egg into each well.
- 9
Cover the skillet and cook for 6–8 minutes until the egg whites are set and the yolks reach your preferred doneness.
- 10
Remove from heat and garnish with parsley and feta cheese if using.
- 11
Serve immediately with warm pita bread.
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