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Easy Shakshuka

A comforting dish featuring sunny-side-up eggs in a spicy, savory tomato base, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: Middle Eastern, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs
  • 1 tablespoon olive oil
  • 1 piece onion, diced
  • 1 piece bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes with their juices
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they soften, about 5-7 minutes. Stir occasionally.
  2. Once the onions are translucent, add the minced garlic and cook for an additional minute until fragrant.
  3. Sprinkle in the paprika and cumin, then stir well to coat the vegetables. Allow the spices to heat for about 30 seconds.
  4. Pour in the diced tomatoes with their juices and season with salt and pepper. Stir and let it simmer for about 10 minutes on low heat until it thickens slightly.
  5. Make four small wells in the sauce and crack an egg into each well. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, depending on how runny you like your yolks.
  6. Once cooked to your liking, remove from heat and sprinkle fresh parsley on top. Serve warm.

Notes

For a different twist, add diced zucchini or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the sauce (without the eggs) for up to 3 months.