Shakshuka (or shakshouka) is a traditional Tunisian dish featuring poached eggs in a spicy tomato sauce with onions, bell pepper, and garlic. It’s usually eaten for breakfast, but I think it makes a tasty lunch or dinner, served with lots of bread to mop up the sauce.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::4
Ingredients
3 tablespoons olive oil
1 ⅓ cups chopped onion
1 cup thinly sliced bell peppers, any color
2 cloves garlic, minced, or to taste
2 ½ cups chopped tomatoes
1 hot chile pepper, seeded and finely chopped, or to taste
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
4 large eggs
Directions
Gather all ingredients.
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Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
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Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
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Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
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Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
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Serve and enjoy!
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Recipe Tip
You may use drained canned tomatoes instead of fresh ones if desired.