Description
Moroccan Shakshuka is a vibrant and comforting dish featuring poached eggs simmered in a flavorful sauce of tomatoes, peppers, and aromatic spices. This easy-to-make recipe highlights North African flavors and is perfect for a hearty breakfast, brunch, or light dinner.
Ingredients
Scale
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced, seeds removed
- 4 cloves garlic, minced
- 1 small bunch fresh cilantro, finely chopped
- 1 small bunch fresh parsley, finely chopped
Spices and Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Salt and black pepper, to taste
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and chopped onion, cooking for about 5 minutes until the onion is translucent and soft.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for an additional minute to release the flavors and aromas of the spices.
- Simmer Tomato Sauce: Add the crushed tomatoes along with their juice to the skillet. Break up the tomatoes with a spoon if needed. Season with salt and black pepper to taste. Let the mixture gently simmer for several minutes to allow flavors to meld.
- Poach the Eggs: Use the back of a spoon to create small indentations or wells in the tomato sauce. Crack the eggs carefully into each well. Cook the eggs for 5 to 8 minutes, or until they reach your desired level of doneness. Covering the skillet with a lid can help cook the eggs more evenly and faster.
- Garnish and Serve: Once the eggs are cooked, sprinkle the dish with finely chopped fresh cilantro and parsley. Serve hot, ideally with crusty bread or pita for dipping.
Notes
- Covering the skillet while cooking eggs helps them cook evenly and speeds up the process.
- You can adjust the amount of cayenne pepper to control the heat level in the dish.
- Shakshuka is best served fresh but leftovers can be refrigerated and gently reheated.
- For a richer flavor, consider adding a splash of lemon juice or a dollop of yogurt when serving.
