Savor the bold and hearty flavors of Shakshouka, a delicious dish originating from North Africa, particularly Tunisia. This aromatic blend features poached eggs nestled in a spicy tomato and pepper sauce, offering a perfect balance of warmth and spice. Ideal for breakfast, brunch, or any meal of the day, Shakshouka is a flavorful and satisfying dish that brings a taste of the Mediterranean to your table.

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Brunch

Cuisine North Africa

Servings 2

Calories 300 kcal

Ingredients

2 tbsp olive oil
1 large onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
3 garlic cloves minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cayenne pepper optional, for extra spice
1 can 400g diced tomatoes
2 tbsp tomato paste
1 tsp sugar
Salt and pepper to taste
4-6 large eggs
Fresh cilantro or parsley chopped (for garnish)
Crumbled feta cheese optional, for garnish
Crusty bread or pita for serving

Instructions

Prepare the Base: Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the chopped red and green bell peppers and cook for another 5-7 minutes, until they begin to soften.
Season the Vegetables: Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add Tomatoes: Pour in the diced tomatoes and tomato paste. Stir well to combine. Add the sugar to balance the acidity, and season with salt and pepper to taste.
Let the mixture simmer for about 10-15 minutes, until it thickens slightly and the flavors meld together.
Poach the Eggs: Make small wells in the sauce and gently crack the eggs into each well. Cover the pan and cook on low heat for 5-8 minutes, or until the eggs are done to your liking. The whites should be set, and the yolks can be runny or firm based on your preference.
Garnish and Serve: Once the eggs are cooked, remove the pan from heat. Garnish with chopped fresh cilantro or parsley and crumbled feta cheese, if using.
Serve immediately with crusty bread or pita for dipping into the rich sauce.