Shakshuka with Bell Peppers and Cumin
Savor the vibrant flavors of the Mediterranean with this sumptuous Shakshuka with Bell Peppers and Cumin recipe. This dish is a delightful blend of poached eggs nestled in a rich tomato sauce, spiced with earthy cumin and sweet bell peppers. It's a perfect choice for a hearty breakfast, a nutritious dinner, or a show-stopping mezze.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced about 1 cup/200g
- 2 cloves garlic, minced
- 2 medium bell peppers, diced one red and one yellow, approximately 2 cups/300g
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili flakes optional
- 1 can crushed tomatoes 14 oz/400g
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped for garnish
- Crusty bread or pita, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced bell peppers and sauté until they begin to soften, about 5 minutes.
- Sprinkle in the ground cumin, paprika, and red chili flakes if using. Cook for another minute to allow the spices to release their aroma.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
- Create four wells in the sauce with the back of a spoon. Crack an egg into each well.
- Cover the skillet with a lid or aluminum foil and cook on low heat for 10-15 minutes, or until the eggs are cooked to your desired doneness.
- Remove from the heat, garnish with fresh parsley, and serve hot with crusty bread or pita.
Notes
For a heartier version, add chorizo or crumbled feta cheese on top before serving. Adjust the level of spice to your preference by increasing or decreasing the amount of red chili flakes. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stove or in the microwave.