In a large stainless steel sauté pan, heat the olive oil over medium flame.
Add the diced onion and bell pepper, sautéing until the onion turns translucent, roughly 5 minutes.
Stir in the minced garlic, paprika, cumin, and chili powder, cooking for an additional minute.
Pour in the whole peeled tomatoes along with their juice. Break the tomatoes into smaller chunks using a spoon. Season with salt and pepper, and let the mixture simmer.
Create small wells in the simmering tomato sauce using a spoon. Gently crack an egg into each well.
Cover the pan and let it cook for 5-8 minutes, ensuring the eggs are poached to your preference.
Once done, garnish with freshly chopped cilantro and parsley.
Special Notes and Tips:
- For those who enjoy a touch of creaminess, consider sprinkling crumbled feta or goat cheese on top.
- While traditionally served with pita bread, pairing this dish with avocado slices offers a refreshing twist.
- A common misconception is cooking Shakshuka in a cast iron pan. However, the acidity of tomatoes can interfere with the seasoning of the pan and may impart a metallic taste. For best results, opt for a stainless steel pan.
Ingredients
Directions
In a large stainless steel sauté pan, heat the olive oil over medium flame.
Add the diced onion and bell pepper, sautéing until the onion turns translucent, roughly 5 minutes.
Stir in the minced garlic, paprika, cumin, and chili powder, cooking for an additional minute.
Pour in the whole peeled tomatoes along with their juice. Break the tomatoes into smaller chunks using a spoon. Season with salt and pepper, and let the mixture simmer.
Create small wells in the simmering tomato sauce using a spoon. Gently crack an egg into each well.
Cover the pan and let it cook for 5-8 minutes, ensuring the eggs are poached to your preference.
Once done, garnish with freshly chopped cilantro and parsley.