Servings: 3 servings
Preparation: 25 minutes.
Cook time: 15 minutes.
Total time: 40 minutes.
This iconic vegetarian dish from the Middle East and North Africa features poached eggs in a spiced tomato sauce with red peppers, onions, garlic, smoked paprika, and cumin. Topped with crumbled feta, avocado, and fresh herbs, this shakshuka is perfect for brunch or a light dinner.
- Cuisine style
- Middle Eastern / North African cuisine
- Categories
- Vegetarian main course
- Brunch
- Hot starter
- Cooking method
- Pan
Ingredients
1 yellow onion, chopped
1 Gen V red bell pepper, cut into cubes
10 ml (2 tsp) smoked paprika
5 ml (1tsp) cumin
Chili flakes, to taste
1 clove garlic, finely chopped
One can (398 ml) crushed tomatoes
6 eggs
45 ml (3 tbsp) crumbled feta cheese, for garnish
Some fresh coriander or parsley leaves, for garnish
One avocado, sliced, for garnish
Toasted bread, for serving
Preparation
- In a skillet over medium-high heat, add a drizzle of olive oil. Add the onions and peppers. Season with salt and pepper and cook for 4-5 minutes. Add smoked paprika, cumin, chili flakes, garlic, and cook for another 1-2 minutes.
- In the same skillet, add the crushed tomatoes and bring to a boil. Reduce the heat and simmer for 2-3 minutes.
- Using a spoon, make 6 wells in the sauce. Crack the eggs into each well and let them cook for 2-3 minutes. Reduce the heat, cover, and cook until the egg whites are set.
- Garnish with crumbled feta cheese, avocados, and fresh coriander or parsley leaves. Serve with pieces of toasted bread.
Keywords
- shakshuka
- poached eggs
- spiced tomato sauce
- vegetarian recipe
- Middle Eastern brunch
- meatless dish
- quick recipe
- red peppers
- feta cheese
Products used
organic peppers
More information
