Shakshouka is a dish of eggs poached in tomato sauce, typically made with onions, peppers and cumin.
Shakshouka is perfect for breakfast, brunch, and also amazing for dinner—especially in the winter months. Breakfast for dinner! Who doesn’t love a hot skillet with tomatoey deliciousness that you can dip warm pita bread into? The best part is, it’s beyond simple to make and the outcome is amazing.
Learn how to make this delicious recipe by following these simple steps, illustrated by GIFs. Save or print this recipe by clicking here.
First, gather your ingredients:
1 yellow pepper
3 long hot peppers
1 tbsp olive oil
1 small onion, finely chopped
5 cloves garlic, crushed
1, 28 oz can whole tomatoes
1 tsp cumin
1 tsp paprika
1/2 tsp kosher salt
4 large eggs
parsley for garnish
feta cheese (optional)
Next, follow these instructions:
1. Start by roasting your peppers. It takes just 10 minutes, and makes a really big difference. Preheat the oven to 500 degrees Fahrenheit. On a baking sheet lined with parchment paper, bake the peppers for 10 minutes or until charred. Remove, and allow to sit, covered, for 5 minutes. Once cooled, peel off charred skins and slice peppers into thin slices.
2. Thinly slice onion and peel and crush the garlic.
3. In a heavy bottomed pan, sauté onions with olive oil until translucent. Add the garlic and cook for another 2 minutes.
4. Add the canned tomatoes, cumin, paprika and salt. Cover and cook for 15 minutes over low heat.
5. Add sliced peppers to the tomato mixture and stir.
6. Carefully crack four eggs into the tomato mixture, making sure not to break the yolks. Cover and cook for 5 minutes or until the eggs whites set and yolks are still runny.
7. Sprinkle parsley and feta over the shaksouka.
8. Enjoy shakshouka straight out of the pan while it’s still warm. I recommend eating it with toasted pita or bread!
Check out this other recipe with GIFs: