Shakshuka Breakfast

Here’s a simple and flavorful Shakshuka Breakfast recipe—poached eggs in a spicy, savory tomato sauce.

Ingredients

• 2 tbsp olive oil

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 2–3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp paprika

• 1/4 tsp cayenne pepper (optional, for heat)

• 1 can (400 g) diced tomatoes or crushed tomatoes

• Salt and pepper to taste

• 4–6 large eggs

• Fresh parsley or cilantro, chopped, for garnish

• Optional: feta cheese for topping

• Bread for serving

Instructions

1. Cook the vegetables:

   • Heat olive oil in a skillet over medium heat.

   • Add chopped onion and bell pepper. Sauté until softened, about 5–7 minutes.

   • Add garlic, cumin, paprika, and cayenne. Cook 1 minute until fragrant.

2. Add tomatoes:

   • Pour in diced or crushed tomatoes.

   • Simmer for 10–15 minutes until the sauce thickens slightly.

   • Season with salt and pepper to taste.

3. Add the eggs:

   • Make small wells in the sauce and crack an egg into each well.

   • Cover the skillet and cook 5–8 minutes, or until eggs reach your desired doneness.

4. Serve:

   • Garnish with chopped parsley or cilantro and crumbled feta if using.

   • Serve hot with warm bread for dipping.

Tips:

• You can add sausage, chorizo, or spinach for a variation.

• For extra flavor, stir in a teaspoon of tomato paste or smoked paprika.