Hearty Shakshuka Recipe

Name: Hearty Shakshuka Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tablespoon olive oil – extra-virgin; 1 medium onion – chopped; about 6 ounces; 0.5 teaspoon sea salt – divided; 1 tablespoon garlic – minced; 1 teaspoon paprika; 0.5 teaspoon ground cumin; 0.5 teaspoon red pepper flakes – use ¼ teaspoon if you prefer less spicy; 26 ounce Pomi chopped tomatoes (undrained) – see notes for substitutes; 0.25 teaspoon black pepper; 6 medium eggs; 2 tablespoon cilantro or parsley – chopped, for garnish

3 servings

A flavorful and hearty shakshuka recipe featuring a rich tomato sauce infused with garlic, paprika, cumin, and a hint of red pepper flakes, topped with softly cooked eggs and garnished with fresh cilantro or parsley. Perfect for a satisfying breakfast, brunch, or light dinner.

Ingredients

olive oil – extra-virgin
2 tbsp
onion – chopped; about 6 ounces
1 medium
sea salt – divided
½ tsp
garlic – minced
1 tbsp
paprika
1 tsp
ground cumin
½ tsp
red pepper flakes – use ¼ teaspoon if you prefer less spicy
½ tsp
Pomi chopped tomatoes – see notes for substitutes
undrained
26 oz
black pepper
¼ tsp
eggs
6 medium
cilantro or parsley – chopped
for garnish
2 tbsp

Directions

1
Heat the olive oil in a large, heavy 12-inch cast-iron skillet over medium-high heat to prepare for sautéing the aromatics.
2
Add the chopped onions and half of the sea salt, stir frequently, and cook until golden, about 5 minutes to develop sweetness and depth in the base.
3
Reduce heat to medium, then stir in the minced garlic, paprika, cumin, and red pepper flakes, cooking and stirring for 30 seconds to toast the spices and release their aromas.
4
Pour in the undrained chopped tomatoes along with the remaining salt and black pepper. Cook uncovered for 10 minutes while stirring frequently to thicken the sauce and meld flavors. Adjust seasoning if needed.
5
Crack each egg into a small bowl, then make wells in the tomato sauce using the back of a spoon. Carefully slide each egg into a well, spacing them evenly. Gently push some sauce over the edges of the egg whites to control spreading.
6
Lower heat to medium-low and cook uncovered until the whites are set but yolks remain soft, about 5-10 minutes. Optionally cover the pan briefly to speed cooking, monitoring carefully to avoid milky egg skins. Add a splash of water if the sauce becomes too dry.
7
Sprinkle eggs with a pinch of salt and black pepper, garnish with chopped cilantro or parsley, and serve immediately for a comforting meal.

Hearty Shakshuka Recipe

30 min3 servings

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