Spicy Shakshuka is a vibrant and flavorful North African and Middle Eastern dish featuring poached eggs in a spicy tomato and pepper sauce. Bursting with aromatic spices like cumin, smoked paprika, and a kick of cayenne pepper, it's a delightful fusion of flavors. Perfect for breakfast, brunch, or even a quick dinner, it's a dish that satisfies with its rich taste and simplicity.
Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 can (14 oz) diced tomatoes
4-6 large eggs
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Crumbled feta cheese (optional, for garnish)
Instructions:
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and diced red bell pepper to the skillet. Cook for another 5 minutes until peppers are tender.
Stir in ground cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Pour in the diced tomatoes with their juices. Bring the mixture to a simmer and let it cook for 10-15 minutes until slightly thickened.
Make small wells in the tomato mixture using a spoon. Crack the eggs into the wells.
Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
Season with salt and pepper to taste. Garnish with chopped parsley and crumbled feta cheese if desired.
Serve hot with crusty bread for dipping.
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