Print

Shakshukah

Shakshoukah - Photo by Natalia V Aitkevich
Print Recipe

A warm shakshuka with eggs poached in spiced tomatoes—simple, hearty, and perfect for breakfast, brunch, or light dinners.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 large white or yellow onion (diced)
  • 1 medium-sized red bell pepper (diced)
  • 1 medium-sized green bell pepper (diced)
  • 1 large fresh tomato (diced (about 1-1/2 cups) or)
  • 1 can (28 ounces chopped or diced tomatoes)
  • Salt and ground black pepper – to taste
  • ½ teaspoon mixed spices (Baharat or garam masala)
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika powder
  • ½ cup tomato paste
  • ½ cup fresh parsley (chopped (separate some for garnishing later))
  • 6 to 8 eggs

Instructions

  1. Sautee onions in olive oil for two minutes, then add tomatoes and bell peppers. Stir and cook for about 5 minutes.
  2. Add mixed spices and cumin. Stir for one minute, then add salt, ground black pepper, sweet paprika, parsley, and tomato paste. Stir again and spread on the pan.
  3. Lower the heat to medium.
  4. Break eggs on top of the mixture. Sprinkle lightly with salt and ground black pepper. Cook covered until eggs are done.
  5. Garnish with chopped fresh parsley and serve.

Notes

I use the same recipe and add mushrooms or canned baked beans, and adjust the measurements accordingly.

Find it online: https://feastfulfork.com/shakshuka-eggs-and-tomato-breakfast/