Entree: Egypt – Upper Egypt – شكشوكة ➤ Shakshuka (Eggs gently poached in a spiced tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 8 min

Total 38 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, finely chopped (approx. 6 oz (170 g))
- 1 medium green bell pepper, seeded and diced (approx. 6 oz (170 g))
- 3 garlic cloves, minced (approx. 9 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground coriander
- 1/4–1/2 tsp (1–2 g) cayenne or Aleppo pepper, to taste
- 1 can (14 oz) (400 g) crushed tomatoes or 3 cup (720 g) fresh ripe tomatoes, chopped
- 2 tbsp (30 g) tomato paste (optional, for deeper flavor)
- 1/2 tsp (3 g) sugar (optional, to balance acidity)
- 1 tsp (5 g) salt, adjust to taste
- 6 large eggs (approx. 300 g total)
- 2 tbsp (10 g) chopped fresh parsley or cilantro for garnish
- 2 oz (60 g) feta cheese, crumbled (optional)
- Warm crusty bread or pita, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and diced pepper; cook until softened and beginning to brown, about 6–8 minutes.
2. Stir in garlic, cumin, paprika, ground coriander, and cayenne; cook 1 minute until aromatic.
3. Add crushed tomatoes and tomato paste if using, stir to combine. Season with salt and sugar and simmer over medium-low heat for 10–15 minutes until sauce thickens slightly.
4. Make six shallow wells in the sauce with the back of a spoon. Crack one egg into each well, spacing evenly.
5. Cover the skillet and cook on low until egg whites are set but yolks remain runny, about 6–8 minutes (longer for firmer yolks). For quicker set whites, place skillet briefly under a broiler for 1–2 minutes — watch carefully.
6. Sprinkle with chopped parsley or cilantro and crumbled feta if using. Serve immediately with warm bread for dipping.