Description
Shakshuka brunch with crusty bread is a vibrant Mediterranean-inspired dish that features perfectly poached eggs in a spiced tomato sauce, enriched with sautéed onions and bell peppers. This colorful recipe is not only visually stunning but also bursting with flavor, making it the ideal choice for leisurely weekends or gatherings. Pair it with crusty bread for an irresistible dipping experience, transforming any morning into a culinary celebration.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 large eggs
Instructions
- In a large skillet over medium heat, add olive oil and sauté the chopped onion until soft and golden brown (about 5 minutes). Add the diced bell peppers and cook for another 5 minutes.
- Stir in minced garlic, cumin, and smoked paprika; sauté for about 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and bring to a gentle simmer. Reduce heat and let it bubble for about 10 minutes until thickened.
- Create wells in the sauce with a spoon and crack an egg into each well. Cover the skillet with a lid and cook for 6-8 minutes until egg whites are set but yolks remain runny.
- Serve directly from the skillet or plate it up, garnished with fresh herbs if desired. Toast some crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (includes two eggs)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg