- 1 tbsp olive oil
- 1/2 medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste — spicy!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 5-6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Method – Step by step
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
- Add the bell peppers and sauté for 5-6 mins.
- Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and one in the centre. The eggs will cook “over easy” style on top of the tomato sauce.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
- Some people prefer their shakshuka eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top — then cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner.