The Story/Context:
Shakshuka is one of my absolute favorite hearty meals to cook when I want a flavor-packed breakfast that keeps me full for hours. This North African and Middle Eastern staple features whole eggs gently poached directly inside a simmering, vibrant sauce of tomatoes, bell peppers, and onions heavily spiced with cumin and smoky paprika. It is an incredibly impressive dish to serve for weekend brunch, but it is actually simple enough to pull together on a busy Tuesday morning.
Why It Works:
The ultimate test of a great home-cooked shakshuka is getting the egg whites to completely set while keeping the yolks rich, runny, and ready for dipping. Through making this in my own kitchen, I have found that the easiest trick is using the back of a large spoon to press deep, well-spaced wells into the thickened tomato sauce before cracking each egg straight into them. I then drop a lid over the skillet for the final 5 minutes of simmering; this traps the steam to cook the tops of the whites perfectly while preserving that gorgeous, liquid-gold yolk.
Ingredients:
1 tbsp olive oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp cumin, 1 tsp smoked paprika
4 large eggs
Fresh cilantro for garnish
Instructions:
Sauté onion and pepper in oil until soft. Add garlic and spices.
Pour in tomatoes and simmer for 10 minutes until thickened.
Make small indentations in the sauce and crack the eggs into them.
Cover and cook for 5–8 minutes, or until the whites are set but the yolks are still runny.
Garnish with fresh cilantro and serve with toasted bread.
Chef’s Pro-Tip:
"The secret is the spice bloom! Always cook your cumin and paprika in the oil with the aromatics for about 30 seconds before adding the tomatoes. This unlocks the essential oils and gives the dish a deeper, more complex flavor profile."
Nutrition Facts (Per Serving):
Calories: 240 kcal
Total Fat: 14g
Carbohydrates: 18g
Protein: 12g
Fiber: 5g
Sugar: 9g
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