Easy Shakshuka

Easy Shakshuka is a delicious and healthy dish made from poached eggs in a rich tomato and pepper sauce and spices. Its vibrant taste and satisfying texture make it a perfect meal for any time of the day, though it’s especially popular as a breakfast or brunch option. The warmth and spice of Shakshuka are invigorating in the morning, providing a comforting start to the day. To complement Shakshuka, consider serving it with crusty bread or pita to soak up the sauce, roasted potatoes, a fresh side salad for a bit of crunch, or even tabbouleh salad.

Shakshuka Ingredients

• 1 Red Bell Pepper, chopped
• 1 Onion, chopped
• 4 Garlic cloves, minced
• 1 can Tomato sauce (400ml)
• 1 cup Eater (240ml)
• 1 Tablespoon Extra-virgin Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Sugar
• 1 teaspoon Dried basil
• ½ teaspoon Baking soda (to remove the acidic of the tomato sauce)
• ½ teaspoon Salt
• ½ teaspoon Black pepper

How to Make the Best Shakshuka

1. Add the olive oil and onion into a pan on medium-high heat. Cook for around 3 minutes, add the bell pepper and cook for another 3 minutes. Lastly, add the minced garlic and cook it for an additional 1 minute.
2. Add the can of tomatoes, the water and all the spices (except the baking soda). Mix it well. Let it simmer for 15 minutes on low heat and the lid on.
3. Adjust the salt and pepper as you like and mix it well. If the sauce is still a bit acidic, add the half teaspoon of baking soda. Mix it well and let it cook for another 2 minutes.
4. Make small holes into the sauce for the eggs and crack each egg on its individual hole.
5. Close the pan with a lid and let it cook for 4 minutes on medium-low heat.
6. Serve it immediately with a side of roasted potatoes and tabbouleh salad.

Recipe Tips

1. Spinach is a great addition to the plate. Add it to the sauce, before placing the eggs.
2. Before serving, you can add on top fresh herbs like cilantro or parsley and some crumbled feta cheese
3. I didn’t add chili flakes in this recipe, but it is also a great option if you like it spicy 🙂
4. Make sure the sauce is rich and thick before adding the eggs. No watery sauce.
5. If you like runny yolks, keep an eye on the pan. It can be between 3-4 minutes maximum. Cover the pan to cook the eggs, so they cook evenly