Description
Classic North African and Middle Eastern dish featuring eggs poached in a flavorful bell pepper and tomato sauce, enriched with spices and served with feta, avocado, and toasted bread. Perfect for breakfast, brunch, or dinner, this shakshuka recipe is simple, satisfying, and packed with vibrant flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper (stemmed, seeded, and diced)
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 3 garlic cloves (minced)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste
- 1 cup fresh spinach (chopped)
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado (sliced)
- Microgreens (for garnish, optional)
- Toasted bread (for serving)
Instructions
- Heat the oil and sauté vegetables: Heat the extra-virgin olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the chopped yellow onion, diced red bell pepper, ¼ teaspoon sea salt, and several grinds of fresh black pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.
- Add spices and tomatoes: Reduce the heat to medium-low. Stir in the minced garlic, smoked paprika, ground cumin, and an optional pinch of cayenne pepper. Cook for about 30 seconds to release the spices’ aroma. Then add the crushed tomatoes and harissa paste. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens.
- Incorporate spinach and prepare eggs: Add the chopped fresh spinach to the sauce and stir until wilted. Using the back of a spoon, make 3 to 5 wells in the thickened tomato sauce. Crack one egg into each well.
- Cook eggs: Cover the skillet with its lid and cook until the eggs are set to your liking, about 5 to 8 minutes. The timing depends on whether you prefer runny or firm yolks.
- Finish and serve: Season the dish with additional salt and freshly ground black pepper to taste. Sprinkle the crumbled feta cheese and fresh parsley leaves over the top. Garnish with sliced avocado and microgreens if desired. Serve immediately with toasted bread for scooping and enjoying the saucy eggs.
Notes
- Shakshuka is a traditional North African and Middle Eastern breakfast dish featuring eggs poached in a spiced tomato and bell pepper sauce.
- This recipe serves 4 and is suitable for any meal—breakfast, brunch, or dinner.
- Harissa paste adds a mild heat and depth; adjust the amount according to your spice preference.
- You can substitute microgreens with fresh cilantro or omit if unavailable.
- Serve with pita bread or any crusty toasted bread for the best experience.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 210 mg
