Description
Spicy North African shakshouka brings Mediterranean eggs poached in rich tomato sauce to your kitchen. Hearty skillet meal combines aromatic spices with runny eggs, promising a delicious breakfast or quick dinner you’ll savor with warm pita bread.
Ingredients
Scale
Protein:
- 6–8 eggs
- ¼ cup (40 g) crumbled feta cheese
Vegetables and Aromatics:
- 1 onion, chopped
- 2 anaheim peppers, seeded and chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 can (28 ounces / 794 g) diced tomatoes
- 2 tablespoons chopped fresh parsley
Spices and Liquids:
- 2 tablespoons olive oil
- ½ cup (120 g) vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Serving:
- Fresh pita bread
Instructions
- Prepare a spacious, heavy-bottomed skillet and warm the cooking oil over medium-high temperature, creating an even heat distribution.
- Introduce finely chopped onions and sliced bell peppers into the heated oil, allowing them to soften and caramelize, developing a rich golden-brown color through gentle sautéing.
- Pour in diced tomatoes, vegetable broth, and sprinkle aromatic spices including cumin, paprika, oregano, along with salt and freshly ground black pepper to create a robust sauce base.
- Reduce heat and let the sauce gently simmer, allowing flavors to meld and liquid to reduce, creating a thick, luxurious consistency that will cradle the eggs.
- Carefully crack whole eggs directly onto the simmering tomato sauce, spacing them evenly to ensure uniform cooking and visual appeal.
- Cover the skillet with a tight-fitting lid, trapping steam and heat to cook the egg whites while maintaining delicate, runny yolks.
- Monitor eggs closely, ensuring whites are fully set but yolks remain gloriously soft and golden, adjusting cooking time based on personal preference.
- Garnish the finished dish with fresh, chopped parsley and crumbled feta cheese, adding vibrant color and tangy complexity.
- Serve immediately alongside warm, pillowy pita bread for a complete and satisfying Mediterranean-inspired meal.
Notes
- Originating from North African and Middle Eastern cuisine, this vibrant one-pan dish combines spicy tomato sauce with perfectly poached eggs.
- Choose ripe, flavorful tomatoes for the most authentic and rich sauce base that brings depth to the entire meal.
- Cooking time for eggs is crucial; 6-8 minutes ensures runny yolks, while extra 1-2 minutes creates firmer yolk consistency.
- Fresh herbs and feta cheese are not optional but essential finishing touches that elevate the entire flavor profile.
- Use a deep skillet with a tight-fitting lid to help steam the eggs and create perfect, even cooking.
- Serve immediately after cooking to enjoy the optimal texture of soft eggs and warm, spiced tomato sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 6 g
- Sodium: 440 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 372 mg