Description
A flavorful and satisfying North African and Middle Eastern breakfast dish featuring eggs poached in a spiced tomato and bell pepper sauce, garnished with feta, fresh parsley, avocado, and microgreens. Perfect for breakfast, brunch, or dinner, served with toasted bread for scooping.
Ingredients
Scale
Base and Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1 avocado, sliced
Spices and Sauce
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste
Eggs and Garnishes
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- Microgreens (for garnish, optional)
- Toasted bread (for serving)
Instructions
- Heat the oil and sauté vegetables: In a 12-inch lidded stainless steel or enamel-coated cast-iron skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 cup chopped yellow onion, 1 diced red bell pepper, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, about 6 to 8 minutes.
- Add spices and tomato sauce: Reduce heat to medium-low. Stir in 3 minced garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and a pinch of cayenne pepper if using. Cook for about 30 seconds to release the spices’ aroma. Then add a 28-ounce can of crushed tomatoes and 2 tablespoons of harissa paste. Simmer uncovered for 15 minutes until the sauce thickens.
- Add spinach and prepare for eggs: Stir in 1 cup chopped fresh spinach and cook until wilted. Using the back of a spoon, create 3 to 5 wells in the sauce to hold the eggs.
- Poach the eggs: Crack 3 to 5 large eggs into the wells in the tomato sauce. Cover the skillet and cook on low heat until the eggs are set to your desired doneness, about 5 to 8 minutes. The timing depends on whether you prefer runny or firm yolks.
- Season and garnish: Taste and adjust seasoning with salt and freshly ground black pepper. Sprinkle ⅓ cup crumbled feta cheese and ¼ cup fresh parsley leaves over the top. Add sliced avocado and garnish with microgreens if desired.
- Serve: Serve the warm shakshuka with toasted bread for scooping and enjoying the rich sauce and poached eggs.
Notes
- Shakshuka is a classic North African and Middle Eastern breakfast dish.
- This recipe offers a simple, satisfying way to enjoy eggs poached in a flavorful bell pepper and tomato sauce.
- Serve with pita or crusty bread for breakfast, brunch, or even dinner.
- Adjust cayenne pepper to suit your heat preference or omit for a milder dish.
- Harissa paste adds a spicy depth; substitute with another chili paste if unavailable.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 185mg
