Shakshuka is a flavorful dish of eggs simmered in a spicy tomato sauce that originally could be found on the breakfast table in North Africa and the Middle East. It now is a popular dish world-wide. This dish is not only delicious but is healthy and easy to make as well. Cooked and served in just one skillet, Shakshuka is perfect to enjoy for breakfast, lunch, or dinner. As an extra bonus, clean-up is a breeze.
Tip: If jarred passata is not available in your area, a good substitute is a combination of one-part tomato paste mixed with two parts water. (For this recipe, 1/3 cup tomato paste mixed with 2/3 cups water). You can also use a jarred sauce, but it is likely to have additional seasonings that could affect the overall flavor of your dish.
Prep time: 10 minutes
Cook time: 20 minutes
- 1 T. olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 red chili pepper, seeded and minced (if you want it extra spicy leave in the seeds)
- 3 garlic cloves, minced
- 1 t. ground cumin
- 1 t. ground coriander
- 1 t. smoked paprika
- 1 14-oz. can diced tomatoes
- 1 c. tomato passata
- 4 large eggs
- 4 oz. feta cheese, crumbled
- ½ c. fresh parsley, minced
- Hot fresh bread, for serving
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper, to taste. Cook, stirring occasionally, until the onion becomes soft and translucent, 3-4 minutes.
- Add garlic, cumin, coriander, and paprika. Continue cooking 1-2 minutes until the garlic and the spices become fragrant.
- Add diced tomatoes and tomato passata. Increase heat to medium high. Simmer the sauce until lightly thickened, 5-6 minutes.
- Using a wooden spoon, make 4 indentations in the sauce and crack one egg is each well. Season the eggs with salt and pepper to taste. Cover pan with a lid. Continue cooking until the eggs are set to desired doneness. 4 minutes for runny yolks or 8-10 minutes for fully set eggs.
- Remove from heat and top with feta and parsley. Serve with fresh bread and enjoy!