The best shakshuka recipe with perfectly spiced tomato sauce, peppers, onions, and eggs. The most epic brunch served with pan-fried potatoes or crusty bread!
- 1 tbsp oil (I used avocado oil)
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 jalapeño, de-seeded and chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp kosher salt + more to taste
- Freshly ground black pepper, to taste
- 1–14oz can diced tomatoes
- 4 large eggs
- Cilantro or parsley, for garnish
- Heat oil over medium heat in a cast iron skillet or medium skillet of choice.
- Once hot, add onion plus a good pinch of salt and pepper and sauté for 5 minutes, stirring often. Add bell pepper and jalapeño and sauté for another 5 minutes or until veggies are getting nice and browned. Add garlic and cook for 30 seconds. Add spices, salt, and pepper. Stir for another minute.
- Immediately add tomatoes and their juices, stirring well to combine. If you have extra parsley or cilantro, stir that in too. Reduce heat to low and simmer for about 10 minutes, or until sauce has thickened.
- Use a spoon to make 4 wells in the sauce and crack eggs into holes, spooning a little sauce over the white edges. Sprinkle with salt. Keep heat on low, cover, and cook for 6-8 minutes, or until whites are set. Make sure you don’t overcook them or they’ll be rubbery.
- Garnish with cilantro or parsley and serve immediately with potatoes or crusty bread!