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Shakshuka

Eggs poached in a spiced tomato and pepper sauce, scooped up with warm bread. This is my favorite weekend breakfast because one pan feeds everyone and the sauce does most of the work.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 diced onion
  • 1 diced bell pepper
  • 3 minced garlic cloves
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 eggs
  • crumbled feta and chopped parsley to finish
  • bread for serving

Method
 

  1. Heat the oil in a large skillet over medium heat and cook the onion and pepper until soft, about 6 minutes.
  2. Stir in the garlic, cumin, and paprika and cook 1 minute more.
  3. Pour in the tomatoes, season, and simmer 10 minutes until slightly thickened.
  4. Make six wells in the sauce, crack an egg into each, cover, and cook 8 to 10 minutes until the whites set.
  5. Top with feta and parsley and serve straight from the pan with bread.