Description
This authentic Shakshuka recipe features poached eggs in a rich, spiced tomato and bell pepper sauce, accented with crumbled feta and fresh herbs. Perfect for a flavorful and hearty breakfast or brunch, this dish offers a vibrant mix of Mediterranean flavors, cooked entirely on the stovetop for an easy yet impressive meal.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
Spices & Condiments
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1 tablespoon harissa paste
Main Ingredients
- 1 (28-ounce) can crushed tomatoes, preferably fire-roasted
- 1/3 cup crumbled feta cheese, plus more for garnish
- 6 large eggs (at room temperature)
Herbs & Garnish
- 3 tablespoons chopped fresh cilantro, flat-leaf parsley, and/or mint (recommended combo), plus more for garnish
- Crusty bread, for serving
Instructions
- Sauté onions and peppers: Heat the olive oil over medium heat in a 12-inch stainless steel or enamel-coated cast-iron skillet with a lid. Add the diced onion and diced red and green bell peppers, cooking until the onions have softened and the peppers are tender, about 6 to 8 minutes.
- Sauté garlic and spices: Stir in the minced garlic along with paprika, smoked paprika, ground cumin, ground coriander, and salt. Cook for about 1 minute until fragrant, then add the crushed tomatoes and harissa paste to the skillet.
- Simmer the sauce: Let the mixture simmer gently over medium heat for about 10 minutes until the tomato sauce thickens and becomes chunky, ensuring it won’t be too runny for the eggs.
- Add feta cheese: Gently fold in 1/3 cup of crumbled feta cheese, taking care not to over-stir so the cheese retains some texture.
- Season to taste: Taste the sauce and adjust seasoning if needed by adding more salt, pepper, or harissa, according to your preference.
- Add eggs: Reduce the heat to low. Using a spoon or spatula, create six shallow wells in the tomato sauce around the skillet. Crack one egg directly into each well.
- Poach eggs: Cover the skillet with its lid and cook on low heat for 5 to 8 minutes, or until the eggs are set to your liking. Watch carefully, as residual heat will continue cooking the eggs slightly after removing from heat.
- Garnish and serve: Sprinkle the remaining crumbled feta along with additional chopped cilantro, parsley, and mint on top. Serve immediately with crusty bread for dipping.
Notes
- Harissa paste adds a spicy, smoky flavor but can be adjusted to your heat preference or omitted if desired.
- Room temperature eggs poach more evenly without cracking when added to the sauce.
- Use a cast iron or heavy-bottomed skillet with a lid to ensure even cooking and to maintain moisture for poaching the eggs.
- Leftover shakshuka can be refrigerated and gently reheated on the stovetop.
- For extra richness, sprinkle additional feta or a dollop of yogurt on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
