Description
This vibrant and flavorful Shakshuka for Two is a classic Middle Eastern and Mediterranean dish featuring eggs poached in a spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or dinner, it’s easy to prepare on the stovetop and served with warm crusty bread for dipping.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Tomato Sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Eggs and Garnish
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Warm crusty bread for serving
Instructions
- Heat the olive oil and sauté the vegetables: In a medium skillet over medium heat, warm 1 tablespoon of olive oil. Add the diced onion and red bell pepper. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for 1 minute, allowing it to release its aroma without burning.
- Make the tomato sauce: Add the diced tomatoes, tomato paste, ground cumin, smoked paprika, optional cayenne pepper, salt, and black pepper to the skillet. Stir the mixture and simmer for 10–12 minutes, letting the sauce thicken slightly and meld the flavors.
- Prepare the eggs: Make 4 small wells in the sauce using the back of a spoon. Carefully crack one egg into each well, ensuring they stay separated.
- Cook the eggs: Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are fully set but the yolks remain runny to your preference.
- Garnish and serve: Remove from heat and sprinkle the crumbled feta cheese and chopped fresh parsley over the top. Serve the shakshuka immediately with warm crusty bread to dip into the rich sauce and runny yolks.
Notes
- Adjust the heat by varying the amount of cayenne pepper to suit your taste.
- For a heartier variation, add cooked chickpeas or fresh spinach to the tomato sauce before adding the eggs.
- Using gluten-free bread makes this dish gluten-free friendly.
- Covering the skillet while cooking the eggs ensures even cooking without drying out the sauce.
