For an even richer flavor, add a pinch of smoked paprika or a dash of cumin to the tomato sauce. If you don't have fresh chile pepper, you can substitute 1/4 teaspoon of red pepper flakes. Feel free to add other vegetables to the Shakshouka, such as zucchini, eggplant, or mushrooms. For a heartier meal, serve with a side of crumbled feta cheese or labneh. To ensure perfectly poached eggs, make sure the sauce is simmering gently and not boiling vigorously. A low, consistent heat is key. If you like your yolks fully cooked, simply cook the Shakshouka for a few minutes longer. Make ahead: The tomato sauce can be made up to 2 days in advance. Simply store it in an airtight container in the refrigerator and reheat before adding the eggs.
Spicy One-Pot Shakshouka
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS6
Embark on a culinary journey to the heart of the Middle East with this vibrant and flavorful Shakshouka. Imagine perfectly poached eggs nestled in a rich, spicy tomato and pepper sauce, ready to be devoured with warm, crusty bread. A delightful one-pan wonder perfect for brunch, lunch, or a cozy dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol186 mg
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Fiber3 g
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Protein9 g
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Saturated Fat3 g
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Sodium272 mg
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Sugar9 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. (2 minutes)
02
StepAdd the diced onion and bell peppers and sauté until softened, about 5-7 minutes. The goal is to develop some sweetness and light caramelization. (7 minutes)
03
StepStir in the minced chile pepper and garlic and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic. (2 minutes)
04
StepPour in the diced tomatoes (with their juices) and stir in the sugar, salt, and pepper. Bring the sauce to a simmer. (2 minutes)
05
StepReduce the heat to medium-low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking. (15 minutes)
06
StepUsing the back of a spoon, make four indentations in the sauce, spacing them evenly apart. Gently crack an egg into each indentation. (2 minutes)
07
StepCover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your desired doneness). The cooking time will vary depending on your stove and your preference for the yolks. (8 minutes)
08
StepRemove the skillet from the heat. Garnish with the sliced green onions and fresh cilantro (if using). (1 minute)
09
StepServe immediately with warm, crusty bread or pita bread for dipping.
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