Classic Shakshuka
A classic Middle Eastern breakfast where eggs are gently poached in a rich tomato-onion sauce seasoned with paprika and curry masala or turmeric. This one-pan dish is perfect for scooping up with warm pita bread and serving alongside tahini and simple salads.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Lunch
Cuisine: Healthy, Israeli
Diet: Vegetarian
Keyword: Breakfast, Vegetarian
Servings: 4
Author: Shelly
- 2 tablespoons olive oil
- 1 large onion - peeled and diced
- 1 bell pepper - chopped
- 2 garlic cloves - minced
- 10 medium tomatoes - about 3 pounds, diced
- 2 teaspoons sweet paprika
- 1 dried hot chili pepper - optional
- ½ teaspoon curry masala or turmeric
- 4 free-range eggs
- Handful of parsley - chopped finely for
Put olive oil in a high-rimmed skillet over medium-high heat. Add the onions, bell pepper and garlic. Season with salt and cook for 5 minutes, stirring occasionally.
Add the tomatoes, spices and chili pepper. Lower the heat to medium and cook for 20 minutes, stirring occasionally.
Crack the eggs over the tomatoes and cover the skillet partially. Cook until the egg whites are fully cooked. Remove from the heat. Sprinkle the parsley over the shakshuka and serve with tahini and good bread.