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Flavorful Classic Shakshuka Recipe Easy One-Pan Breakfast to Try Today

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A quick and easy one-pan shakshuka recipe featuring a rich tomato sauce with poached eggs, perfect for a comforting and flavorful breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow or white onion, finely chopped
  • 1 red or green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes (about 400g), preferably San Marzano
  • 1 tablespoon tomato paste
  • 4 large eggs, room temperature
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Pinch of cayenne or chili flakes (optional, adjust to taste)
  • Salt and freshly cracked black pepper, to taste
  • Handful of chopped fresh parsley or cilantro for garnish
  • Lemon wedge (optional, for squeezing before serving)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking, about 1-2 minutes.
  2. Add the chopped onion and diced bell pepper. Cook, stirring occasionally, until soft and slightly caramelized, about 7-8 minutes.
  3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Pour in the can of diced tomatoes and add 1 tablespoon of tomato paste. Mix well, breaking up any large chunks. Bring the sauce to a gentle simmer and reduce heat to low.
  5. Let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens slightly and flavors meld.
  6. Season with salt and freshly cracked black pepper to taste. Add a pinch of sugar if the sauce is too acidic.
  7. Using a spoon, create four wells in the sauce and carefully crack one egg into each well, keeping the yolks whole.
  8. Cover the pan with a lid or foil and let the eggs poach gently in the sauce for 6-10 minutes, depending on desired yolk consistency. The whites should be set but yolks still soft.
  9. Sprinkle chopped parsley or cilantro over the top and add a squeeze of lemon if desired. Serve immediately with warm crusty bread.

Notes

Use room temperature eggs for even cooking. Keep the sauce at a gentle simmer to avoid toughening the eggs. If sauce thickens too much before adding eggs, stir in a splash of water or broth. Adjust spice levels to taste, especially for kids or sensitive palates. Leftovers can be refrigerated for up to 2 days; reheat gently and add fresh eggs for best texture.

Nutrition

Keywords: shakshuka, breakfast, one-pan meal, eggs, tomato sauce, easy recipe, quick breakfast, vegetarian, gluten-free

Find it online: https://bouncybowl.com/flavorful-classic-shakshuka-recipe-easy-one-pan-breakfast-to-try-today/