Shakshuka: North African Spiced Eggs in Tomato Sauce
This vibrant shakshuka recipe brings the comforting flavors of North Africa to your table. Eggs are gently poached directly in a rich, aromatic tomato sauce, creating a hearty and satisfying dish that's perfect for a leisurely breakfast, brunch, or even a light dinner. It's a one-pan wonder that's as beautiful to look at as it is delicious to eat.
Let's cook.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium chopped onion and cook for 5-7 minutes, until softened and translucent.
Stir in 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper (if using). Cook for 1 minute, until fragrant.
Pour in 1 can of undrained diced tomatoes and 1/2 teaspoon of salt. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack 1 large egg into each well.
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
Garnish with 1/4 cup of fresh chopped cilantro and serve immediately.
About This Recipe
Big flavor.✦
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