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Classic Tomato Shakshuka

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A comforting and versatile Middle Eastern dish combining rich tomatoes and perfectly runny eggs, perfect for breakfast, lunch, or dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (28 oz) crushed tomatoes
  • Salt and pepper to taste
  • 4–6 eggs
  • Fresh parsley or cilantro for garnish
  • Feta cheese for topping (optional)

Instructions

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the onion and bell pepper, sautéing until soft and fragrant.
  3. Stir in the garlic, cumin, and smoked paprika, cooking for 1 minute until the spices are aromatic.
  4. Add the crushed tomatoes, salt, and pepper. Reduce the heat and let the mixture simmer for about 10-15 minutes, allowing those beautiful flavors to meld together.
  5. Create small wells in the sauce and gently crack an egg into each well.
  6. Cover the skillet and cook until the eggs are set to your liking; this usually takes around 5 minutes for perfectly runny yolks.
  7. Garnish with fresh parsley or cilantro along with crumbled feta cheese if desired. Serve warm with crusty bread for dipping into that luscious sauce.

Notes

Serve with warm pita, fresh salad, or avocado slices for added flavor. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/classic-tomato-shakshuka/

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