This is why shakshuka, eggs poached in a tomato pepper sauce, makes the perfect savory breakfast. You only need half an hour and one pot to make this cheap, healthy, and easy meal.
How many servings this dish makes depends on how many eggs you eat and if you're serving shakshuka with bread. Unfortunately, leftover cooked eggs tend to overcook in the microwave, so you don't want leftovers. To resolve this problem, you could make the tomato pepper sauce and eggs separately, but it's convenient to poach the eggs in the same pot.
- 2 tablespoons of olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- ¼ teaspoon of red pepper flakes
- 2 (14 ounce) cans of diced tomatoes
- 6 eggs
- Heat up the oil in a large pot over medium heat. Add the onion, bell pepper, and spices. Stirring occasionally, saute for 5-7 minutes until the vegetables are soft.
- Add the diced tomatoes, and stir to combine.
- Gently crack the eggs into the pot over the tomatoes.
- Cover the pot with a lid, and cook for about 10 minutes until the eggs are set.
- Serve immediately.
- Olive oil: Used for cooking the shakshuka. Helps mellow out the onion and toast the spices. Any sort of neutral oil would work (vegetable, canola).
- Onion: Required for shakshuka. Adds sweetness and depth. Any color onion (red, white, yellow) is okay. Milder onions, such as spring onions or shallots, would also work.
- Bell pepper: Mild, sweet pepper that flavors the sauce. Substituting mild poblano peppers would work. Substituting spicy peppers (jalapenos, Anaheim) would work, but you should be very careful. To avoid making the dish too hot, you should deseed the peppers and only use a few (3-4).
- Salt: Seasons the shakshuka. Reduce if using salted diced tomatoes.
- Cumin: Versatile spice that adds flavor. You can omit cumin if you don't have it on hand, but I would highly suggest buying some.
- Paprika: Required for shakshuka because paprika is made of dried peppers. Any sort of paprika would work (sweet, smoked, plain).
- Red pepper flakes: Adds spiciness. Substituting hot sauce would work. Omit if you are using other spicy peppers.
- Diced tomatoes: Used for the tomato pepper sauce. Any sort of unspiced canned tomatoes would work. Substituting fresh tomatoes would work, but you may want to peel them.
- Eggs: Required for shakshuka. Eggs tend to overcook when reheated in the microwave, so only cook enough eggs for one sitting.
Step by Step Photos
Heat up the oil in a large pot over medium heat. Instead of cooking the vegetables and spices together, you can toast the spices first to bring out the flavor. To toast spices, add the spices to the oil before adding the vegetables. Stirring often, cook the spices for 30-60 seconds until fragrant.
How do you tell if the spices are fragrant? Please don't take a very deep inhale over the pot. If there's anything spicy, your nose will be very unhappy. Instead, you can try treating the pot as a chemistry experiment and waft the scent towards you, or you can see if the spices look toasty brown. If you burn the spices, please dump out the pot, and try again.
Add the onion and bell pepper. Spicy peppers, such as jalapenos, may make the air spicy and unpleasant. If this happens, please make sure your kitchen has sufficient ventilation.
Stirring occasionally, saute for 5-7 minutes until the vegetables are soft. You should saute the vegetables for longer than usual because you don't simmer the sauce. If you don't take your time, you may have crunchy onion pieces in your shakshuka.
Add the diced tomatoes, and stir to combine. Make sure to scrape off the vegetable and spice residues stuck at the bottom of the pot. If you accidentally added the tomatoes too early, you can still simmer the sauce for longer until the onions and peppers are soft.
How many eggs do you want to eat? Gently crack the eggs into the pot over the tomatoes. Once you add the eggs, you cannot simmer the shakshuka sauce indefinitely because it will overcook the eggs.
Cover the pot with a lid. As you can see by the sorry state of the counter tops, my kitchen is not in very good shape. I can never find any lids, so I used an upside down wok.
Cook for about 10 minutes until the eggs are set. At this point, some parts of the egg white are still translucent and not completely done. If you want firmer yolks, you can cover the pot again and continue cooking for a few minutes.
If you want to cook the egg whites without cooking the egg yolks more, you can spoon tomato pepper sauce on top of the egg whites, and the heat from the sauce will cook the egg.
Serve immediately. You don't want any leftover eggs because reheating the eggs will overcook them. If you have extra sauce, you can always cook some pan poached eggs to serve on top.
I love having eggs for breakfast because they're actually filling, and I usually down half of this recipe (3 eggs + 2 cups of tomatoes). So, how do you like to eat your eggs? I've always been a big fan of runny yolks, but some people think this is gross.