Shakshuka (Middle Eastern Eggs)

Name: Shakshuka (Middle Eastern Eggs)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Deutsch
Ingredients: 1 tbsp olive oil; 1 onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 tsp cumin; 1/2 tsp paprika; 1/4 tsp cayenne pepper; 400 g canned crushed tomatoes; 4-6 eggs; salt and pepper to taste; 2 tbsp fresh parsley or cilantro, chopped

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This North African and Middle Eastern dish features eggs poached in a flavorful sauce of tomatoes, peppers, onions, and spices. It's a comforting, one-pan meal that's packed with protein and vegetables. Serve with crusty bread for dipping into the delicious sauce.

speichern

A cast iron skillet with eggs poached in red tomato and pepper sauce, garnished with herbs

Prep Time10 min

Cook Time20 min

Servings2-3 servings

Equipment

Cast iron skillet or large panCutting boardKnife

Ingredients

1 tbsp olive oil1 onion, diced1 red bell pepper, diced2 cloves garlic, minced1 tsp cumin1/2 tsp paprika1/4 tsp cayenne pepper400 g canned crushed tomatoes4-6 eggs salt and pepper to taste2 tbsp fresh parsley or cilantro, chopped

Instructions

1
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until softened, about 5-7 minutes.
2
Add garlic and spices, cook for 1 minute until fragrant.
3
Pour in crushed tomatoes, season with salt and pepper. Simmer for 10 minutes until sauce thickens.
4
Create small wells in the sauce and crack eggs into them. Cover and cook for 5-8 minutes until egg whites are set but yolks are still runny.
5
Garnish with fresh herbs and serve immediately with bread.