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Shakshuka – Eggs Poached in Spiced Tomato-Pepper Sauce

Eggs gently poached in a cumin- and paprika-spiced tomato and bell pepper sauce, a North African breakfast classic.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili flakes to taste
  • 6 eggs
  • 2 tbsp chopped parsley
  • to taste salt and pepper

Instructions

  1. Heat olive oil in a wide skillet and sauté onion and bell pepper until softened, about 6 minutes.
  2. Add garlic, cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
  3. Pour in crushed tomatoes, season with salt and pepper, and simmer uncovered for 12-15 minutes until thickened.
  4. Make small wells in the sauce and crack an egg into each.
  5. Cover the skillet and cook for 6-8 minutes until egg whites are set but yolks remain soft, or longer for firmer yolks.
  6. Sprinkle with parsley and serve warm, straight from the skillet.