Shakshuka
A vibrant Middle Eastern classic featuring eggs gently poached in a smoky, spiced tomato sauce. This one-pan dish blends sweet peppers, caramelized onions, and a hint of chipotle for a comforting meal that's perfect for breakfast, brunch, or a quick dinner. Serve hot with crusty bread to soak up the rich, silky sauce.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 3
Ingredients
6 large eggs
2 tbsp olive oil
1 yellow onion, diced
1 large red bell pepper, diced
1(28 oz) can of diced tomatoes with their juices
2 garlic cloves, minced
1 tsp cumin
½ tsp paprika
½ tsp chipotle
½ tsp salt
¼ tsp black pepper
⅛ tsp baking soda
Directions
Preheat Pan
Heat olive oil in a large skillet over medium heat.
Sauté Onions
Add the diced onion and cook until translucent and sweet, about 5-7 minutes.
Build Sauce
Stir in the garlic, red bell pepper, cumin, paprika, chipotle, salt, black pepper, and baking soda. Cook for 1 minute until fragrant. Pour in the diced tomatoes with their juices and simmer for 5 minutes.
Add Eggs
Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
Cover & Cook
Place a lid on the pan and cook until the egg whites are set and yolks reach your desired doneness (about 5–8 minutes).