Shakshuka — Eggs in Spiced Tomato Sauce
“I first had shakshuka at a tiny café and ordered it again before I’d even finished the first serving. It’s eggs poached in a bubbling, spiced tomato sauce — eaten straight from the pan with crusty bread to mop everything up. It sounds fancy but honestly takes under 30 minutes and uses things you probably already have.”
What You’ll Need
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, sliced thin
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (more if you like heat)
- 1 can crushed tomatoes (400g)
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro to finish
- Crumbled feta if you have it — totally optional but so good
Let’s Cook — Step by Step
- Step 1 — Heat the olive oil in a wide skillet over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until they’re soft and a little golden — about 8 minutes. Don’t rush this part.
- Step 2 — Add the garlic, cumin, paprika, and chili flakes. Stir for one minute — you’ll smell everything come alive.
- Step 3 — Pour in the crushed tomatoes. Season with salt and pepper. Let it simmer on low for 10 minutes, stirring a few times, until the sauce thickens slightly.
- Step 4 — Now make small wells in the sauce using the back of a spoon. Crack one egg into each well.
- Step 5 — Cover the pan and let the eggs cook for 5–7 minutes. For runny yolks, pull them at 5. For set yolks, wait the full 7.
- Step 6 — Scatter parsley and feta over the top. Bring the whole pan to the table and eat with thick slices of crusty bread.
Kitchen Tip: If your tomatoes taste a bit acidic, add a small pinch of sugar. It makes a real difference.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
