Ingredients
Sauce and Eggs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, diced
- 2 – 4 cloves garlic, smashed, peeled, and minced, plus 1 whole clove for the bread
- 2 teaspoons paprika
- 2 teaspoons freshly ground cumin seed
- ½ teaspoon or more red pepper flakes
- ½ teaspoon ground cayenne pepper
- 1 roasted red pepper, chopped
- 1 28-ounce can whole, peeled tomatoes
- Sea salt, to taste
- Black pepper, to taste
- 6 eggs
- ½ cup minced cilantro or parsley
Bread
- 8 thick-cut slices of crusty bread
Instructions
- Prepare the sauce base: Set a deep-sided 10-inch skillet over medium heat. When hot, add 2 tablespoons of extra virgin olive oil, then add the diced onion. Cook, stirring often, until the onion becomes translucent and quite soft, about 10 minutes.
- Add garlic and spices: Stir in the minced garlic and cook for 1 minute to release its fragrance. Next, fold in the paprika, freshly ground cumin, red pepper flakes, and ground cayenne pepper, stirring to combine evenly with the onion and garlic mixture.
- Incorporate peppers and tomatoes: Add the chopped roasted red pepper and the whole peeled tomatoes with their juices. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for 10 to 15 minutes until the sauce thickens slightly and the ingredients break down. Season with sea salt and black pepper to taste during cooking.
- Prepare the bread: While the sauce simmers, toast the 8 slices of crusty bread until golden. Immediately rub each slice with the reserved whole garlic clove, drizzle with olive oil, and sprinkle each with a pinch of sea salt and black pepper to enhance flavor.
- Poach the eggs in the sauce: Reduce the heat to low. Using a spoon, make small wells around the edges of the sauce in the skillet to hold each egg. Crack each egg separately into a small dish then gently slide it into a well in the sauce. Repeat until all 6 eggs are nestled in the sauce. Sprinkle a pinch of sea salt over each egg.
- Cook the eggs: Cover the pan with a lid placed slightly askew to allow some steam to escape. Cook the eggs for 6 to 8 minutes, or until the whites are opaque and fully set but the yolks remain runny.
- Garnish and serve: Sprinkle the minced cilantro or parsley over the shakshuka before serving. Serve hot on top of the garlicky toasted bread for a complete meal.
Notes
- Adjust the amount of red pepper flakes and cayenne pepper to control the heat level according to your preference.
- Using fresh herbs like cilantro or parsley brightens the dish and adds freshness.
- The eggs can be cooked longer if you prefer firmer yolks.
- Roasted red peppers can be found jarred or homemade for convenience.
- Serve with additional olive oil drizzled on top for extra richness.
- This dish is best enjoyed immediately to experience the perfect texture and warmth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
