Discover the irresistible flavors of Shakshuka! This North African dish features perfectly poached eggs in a spicy tomato sauce, packed with aromatic spices and vegetables. Easy to make and perfect for any meal of the day.
Shakshuka
Prep Time: 10minutes mins
Cook Time: 25minutes mins
Serves: 4
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, stemmed, seeded, and diced
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch cayenne pepper, optional
1 (28-ounce) can crushed tomatoes
2 tablespoons harissa paste
1 cup fresh spinach, chopped
3 to 5 large eggs
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
1 avocado, sliced
Microgreens, for garnish, optional
Toasted bread, for serving
Shakshuka Cooking Instruction
Instructions:
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet.
- Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
- Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using.
- Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
- Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs.
- Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using.
- Serve with toasted bread for scooping.
