Shakshuka (North African Eggs in Tomato Sauce)
A vibrant, one-pan dish of eggs gently poached in a rich, spiced tomato and vegetable sauce. Perfect for brunch or a quick weeknight dinner served with crusty bread for dipping.
Story
This classic dish from Tunisia and Morocco has become a beloved breakfast across the Middle East and beyond. The key is letting the tomato sauce develop depth before cracking in the eggs.
Ingredients
olive oil
2 tablespoons
yellow onion
1 medium, finely diced
garlic cloves
3, minced
cremini mushrooms
5 ounces, sliced
red bell pepper
1 small, diced
crushed tomatoes
1 can (14 ounces)
tomato paste
2 tablespoons
canned white beans
1 can, drained and rinsed
cumin
1 teaspoon
paprika
1 teaspoon
salt
to taste
freshly ground black pepper
to taste
eggs
4 large
fresh parsley
for garnish
crusty bread
for serving
Instructions
1
Build the flavor base
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
2
Add vegetables and spices
Add the sliced mushrooms and diced red bell pepper to the pan. Sauté until the vegetables begin to soften, about 4 minutes. Sprinkle in the cumin, paprika, salt, and pepper, and stir to coat evenly.
3
Create the sauce
Pour in the crushed tomatoes and stir in the tomato paste until smooth. Add the drained white beans and about 1/2 cup of water. Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.
4
Poach the eggs
Make 4 small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still runny. For runnier yolks, cook less time; for firmer yolks, cover and cook a minute longer.
5
Serve
Remove from heat and garnish with freshly chopped parsley. Serve immediately with crusty bread for dipping into the sauce and runny yolks.
