There’s nothing quite like the vibrant, spicy, and comforting dish of Shakshuka to start your day right. Perfectly poached eggs nestled in a rich, tomato-based sauce with a kick of spices, it’s a breakfast (or brunch) that’s as nutritious as it is delicious. Plus, it pairs beautifully with our salads for a complete and satisfying meal.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp chili powder (optional, for heat)
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 4-6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Feta cheese, crumbled (optional)

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened.
2. Stir in the garlic, cumin, paprika, coriander, and chili powder, cooking until fragrant.
3. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes until the sauce thickens.
4. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking.
5. Garnish with fresh parsley or cilantro and crumbled feta cheese, if using. Serve hot with crusty bread for dipping.

Chef’s Note: Adjust the spices to your preference and feel free to add more veggies like zucchini or spinach for extra nutrition.

Enjoy this hearty and flavorful dish with a side of our fresh salads. Can you recreate this Mediterranean magic at home?