Go Back
+ servings
There are plenty of ways of cooking eggs, but nothing beats Shakshuka. This North African dish combines eggs with a fragrant tomato and bell pepper sauce! | cookingtheglobe.com
Print

Shakshuka Recipe

This North African dish features eggs fried in a spiced tomato and bell pepper sauce. The best breakfast egg dish ever!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Calories 369kcal
Author CookingTheGlobe

Ingredients

  • ¼ teaspoon cumin seeds
  • 2 tablespoons olive or vegetable oil
  • 1 large onion , sliced
  • 1 red bell pepper , cut into strips
  • 1 yellow bell pepper , cut into strips
  • 2 teaspoons muscovado sugar
  • 1 bay leaf
  • 3 sprigs thyme , leaves only, chopped
  • 1 tablespoon chopped parsley , plus more for garnish
  • 1 tablespoon chopped cilantro
  • 3 ripe tomatoes , roughly chopped
  • pinch of cayenne pepper
  • salt and black pepper
  • 4 eggs

Instructions

  • In a pan, on high heat, dry roast the cumin seeds for a couple of minutes. Add the oil and onion and cook for 5 minutes. Add the bell peppers, sugar, bay leaf, thyme, parsley, and cilantro and cook for 5-10 minutes more.
  • Now add the tomatoes, cayenne, salt, and pepper. Reduce the heat to low and cook for 15 minutes. During the process, keep adding the water to get a pasta sauce consistency.
  • Remove the bay leaf. Make 4 gaps in the tomato and pepper mixture and break an egg into each gap. Sprinkle with some salt and cook, covered, on a very low heat, for 10-12 minutes, until the eggs are just cooked. Garnish with some parsley or cilantro. Enjoy!

Notes

Adapted from Plenty by Yotam Ottolenghi

Nutrition

Calories: 369kcal