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Flavorful Shakshuka Recipe Easy Spicy Tomato and Poached Eggs Guide

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A quick and easy shakshuka recipe featuring a spicy tomato sauce and perfectly poached eggs, perfect for brunch or cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 28 ounces (800 grams) canned crushed tomatoes (San Marzano recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes (adjust to taste)
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • 4 large eggs, room temperature
  • A handful fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat (about 300°F). Heat until shimmering but not smoking, about 1-2 minutes.
  2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
  3. Stir in the minced garlic and diced red bell pepper; cook for another 3-4 minutes until fragrant and tender.
  4. Add the tomato paste and cook for 1-2 minutes, stirring constantly to deepen the tomato flavor.
  5. Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a gentle simmer.
  6. Season the sauce with ground cumin, smoked paprika, red chili flakes, salt, and black pepper. Taste and adjust spices as needed.
  7. Let the sauce simmer gently, uncovered, for 10-15 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
  8. Make little wells in the sauce with the back of a spoon, one for each egg.
  9. Crack each egg into a small bowl, then gently slide it into a well in the sauce.
  10. Cover the skillet with a lid and poach the eggs in the simmering sauce for 5-8 minutes, depending on desired yolk consistency.
  11. Remove from heat and sprinkle chopped parsley or cilantro over the top. Add a squeeze of lemon juice if desired.
  12. Serve immediately with warm crusty bread or pita.

Notes

Use a small bowl to crack eggs before adding to the sauce to keep yolks intact and avoid shell bits. Simmer sauce gently to avoid drying out and toughening eggs. Adjust chili flakes to control spice level. If sauce tastes flat, add a pinch of sugar or splash of vinegar.

Nutrition

Keywords: shakshuka, spicy tomato sauce, poached eggs, brunch recipe, easy breakfast, Mediterranean, vegetarian

Find it online: https://emmaoven.com/flavorful-shakshuka-recipe-easy-spicy-tomato-and-poached-eggs-guide/