Wake up to a warm, comforting shakshuka breakfast that’s packed with flavor! This recipe combines tender vegetables and perfectly poached eggs in a rich tomato sauce seasoned with cumin and paprika. Perfect for a weekend brunch or a quick weeknight meal.
Ingredients You Will Need
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Pinch of cayenne pepper (optional)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- ¼ cup crumbled feta cheese
- Pita bread for serving
Step-by-Step Cooking Instructions
- Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red peppers and cook for 5 to 8 minutes, or until softened. Add the garlic, cumin, paprika, and cayenne (if using), and cook, stirring, for 30 seconds, or until fragrant.
- Add the tomatoes, salt, and several grinds of pepper. Simmer over low heat, stirring often, for 15 minutes, or until the sauce has thickened.
- Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4 to 8 minutes (depending on your preference). Season with salt and pepper to taste and top with parsley and feta. Serve with pita.
Recipe Variations & Substitutions
Spicy Version: Add a pinch of cayenne pepper for an extra kick.
Vegetarian Option: Omit the eggs and serve as a vegetarian dish.
Herb Variation: Use fresh herbs like thyme or oregano in place of parsley or cilantro.
Frequently Asked Questions (FAQ)
Q: Can I use different types of peppers?
A: Yes, you can substitute the red bell pepper with any other color of bell pepper or even a mix of colors for added flavor.
Q: How do I make sure my eggs cook evenly?
A: Ensure your skillet is hot before adding the eggs and cover it to help them set more evenly. Adjust cooking time based on your preference for runny or firm yolks.
Q: Can I use canned tomatoes instead of fire-roasted?
A: Absolutely! Use a 28-ounce can of regular crushed tomatoes, but you may need to adjust the seasoning as they might be less flavorful.
Q: What type of pita bread is best for serving?
A: Use soft and pliable pita bread that will easily tear into pieces. You can find it in most grocery stores or make your own for a homemade touch.