Description
A vibrant and flavorful Middle Eastern and North African breakfast dish, Shakshuka for Two features eggs poached in a spicy tomato sauce with bell peppers, onions, and aromatic spices. This easy, nutritious meal is perfect for a cozy brunch and is enhanced with optional crumbled feta and fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 small red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes with juices
- Salt and black pepper, to taste
- 2–3 large eggs
- 2 tablespoons crumbled feta cheese (optional)
- Chopped fresh parsley or cilantro, for garnish
Instructions
- Prepare the vegetable base: Heat olive oil in a medium skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for 5 to 6 minutes until they are soft and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes if using. Cook for about 30 seconds until the mixture becomes aromatic, taking care not to burn the garlic.
- Cook the tomato sauce: Pour in the canned diced tomatoes with their juices. Simmer the sauce for 8 to 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and freshly ground black pepper to taste.
- Poach the eggs: Create 2 to 3 small wells in the tomato sauce using a spoon and gently crack an egg into each well. Cover the skillet with a lid and cook the eggs over medium heat for 4 to 6 minutes, or until the egg whites are set but yolks remain runny. Adjust cooking time if firmer yolks are preferred.
- Finish and serve: Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped fresh parsley or cilantro over the top. Serve immediately with crusty bread or warm pita to soak up the delicious sauce.
Notes
- For additional flavor and texture, customize with sautéed spinach, olives, or cooked chorizo.
- Use crushed tomatoes instead of diced for a smoother sauce consistency.
- Adjust the level of heat by increasing or omitting the crushed red pepper flakes.
- The recipe is naturally gluten-free without bread; omit feta to make it low lactose.
