Shakshuka is a traditional Middle Eastern and North African dish made of poached eggs in spicy tomato sauce. Packed with protein and veggies and cooked in a single sizzling skillet, shakshuka is a common breakfast staple, but it is widely enjoyed for lunch and dinner as well. This simple dish not only looks impressive, it is bursting with bold flavors and fragrant spices, and can be easily altered to suit nearly anyone’s tastes. If you’re after an authentic and memorable addition to your menu, look no further than shakshuka.
1 tbsp oil
1 onion, finely chopped
1/2 cup red bell peppers, roasted, roughly chopped
1 tsp PSC Coriander
2 tsp PSC Smoked Paprika
½ tsp PSC Chili Flakes
1 tsp PSC Cumin
1 tbsp PSC Tomato Powder
2 – 15oz cans diced tomatoes
Salt and pepper
- Place a large, lidded skillet pan on a medium heat. Add the oil and onions and fry gently until soft.
- Stir in peppers, coriander, smoked paprika, chili flakes and cumin. Fry for a couple of minutes to allow the flavors to release.
- Add tomato powder and canned tomatoes and stir. Bring to a gentle simmer and cook for 10 minutes to allow the sauce to thicken. Stir frequently.
- Use the back of a wooden spoon to make four wells in the sauce. Crack an egg into each well, then place the lid on the pan.
- Continue to cook over medium heat for 8 minutes (or until the egg whites have set). NOTE: Cooking times will vary depending on how runny you like your eggs – check regularly by pressing the yolks gently with the back of a spoon.
- When eggs are done, remove the lid and season the eggs with salt and pepper.
- Add toppings if desired (feta, avocado, cilantro) and serve with slices of toasted bread.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 4 servings