Shakshuka — Print Recipe — The Culinary Codex

Eggs gently poached in a vibrant, spiced tomato and pepper sauce simmered with cumin and paprika. This hearty Egyptian breakfast dish is best enjoyed with warm crusty bread for dipping.

Ingredients

6 large eggs
800g canned crushed tomatoes
2 red bell peppers, diced
1 large onion, diced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
3 tbsp olive oil
1 tsp salt
Fresh cilantro for garnish
Crumbled feta cheese for serving

Instructions

1 Heat olive oil in a large cast-iron skillet over medium heat. Saute diced onion and red bell peppers for eight minutes until softened and lightly caramelized.
2 Add minced garlic, cumin, smoked paprika, and cayenne pepper to the vegetables. Cook for one minute, stirring constantly until the spices are fragrant and bloomed.
3 Pour in the crushed tomatoes, season with salt, and stir well. Simmer the sauce uncovered for ten minutes until thickened and the flavors meld together.
4 Using a spoon, create six small wells in the simmering sauce. Crack one egg carefully into each well, keeping the yolks intact and evenly spaced apart.
5 Cover the skillet with a lid and cook on low heat for five to seven minutes until the egg whites are set but the yolks remain beautifully runny.
6 Remove from heat, scatter fresh cilantro and crumbled feta over the top. Serve immediately in the skillet with warm crusty bread for dipping.

Did You Know?

The word shakshuka likely comes from the Arabic word meaning "a mixture," perfectly describing the harmonious blend of vegetables, spices, and eggs in this dish.