- 1 tbsp extra virgin olive oil
- 1/2 medium onion, peeled and diced
- 1 clove garlic minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans diced tomatoes (14 oz. each)
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 pinch cayenne pepper (or more to taste– spicy!)
- 1 pinch sugar (optional, to taste)
- Salt and pepper to taste
- 6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant.
- Add the bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preference. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” on top of the tomato sauce. Cook to desired doneness.
- Many people prefer their shakshuka eggs slightly runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.
- Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant, skip the bread). For dinner, serve with a green side salad for a light, easy meal.