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Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (28 ounce) can crushed tomatoes
- Salt and freshly ground black pepper to taste
- 4-6 large eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Crusty bread or pita, for serving
Steps
- 1**Sauté Aromatics:** Heat olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- 2**Add Spices:** Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
- 3**Simmer Sauce:** Pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer, then reduce heat to low and let it cook for about 10 minutes, allowing the flavors to meld.
- 4**Make Wells for Eggs:** Using a spoon, create small wells in the tomato sauce. Carefully crack an egg into each well.
- 5**Poach the Eggs:** Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 375°F (190°C) for about 5-7 minutes.
- 6**Garnish and Serve:** Remove from heat. Sprinkle generously with fresh cilantro or parsley. Serve immediately with crusty bread or pita for dipping into the delicious sauce and runny yolks.
Your Pantry's Hidden Gem: Shakshuka
Ever stare into your fridge or pantry and wonder what to make for breakfast? Shakshuka is the answer! This classic Middle Eastern dish, featuring eggs poached in a rich, spiced tomato and pepper sauce, is incredibly versatile and often made with ingredients you already have on hand. It’s a hearty, flavorful, and surprisingly simple way to start your day, proving that delicious meals don't always require a special trip to the store.
Tips for Your Pantry Shakshuka
- Spice it Up: Adjust the cayenne pepper to your preferred heat level. A pinch of chili flakes also works well.
- Add Veggies: Feel free to add other vegetables you have, like spinach, zucchini, or mushrooms, sautéing them with the onions and peppers.
- Cheese Please: A sprinkle of feta cheese or goat cheese before serving adds a delightful tang.
- Tomato Variations: If you don't have crushed tomatoes, diced tomatoes will work, though the sauce might be chunkier.
Revamp Your Breakfast Routine
Transforming simple pantry staples into a flavorful meal like Shakshuka is incredibly rewarding. It’s a testament to resourceful cooking and a delicious way to avoid food waste. Ready to try another pantry-friendly recipe?
Frequently Asked Questions
- Q: Can I make Shakshuka ahead of time? A: While best served fresh, you can prepare the tomato sauce base ahead of time and reheat it before poaching the eggs.
- Q: What if I don't have bell peppers? A: You can omit them or substitute with other vegetables like zucchini or even a pinch of smoked paprika for depth.
- Q: How do I know when the eggs are cooked? A: The whites should be opaque and firm, while the yolks should still be liquid. Adjust cooking time based on your preference.
- Q: Is Shakshuka healthy? A: Yes, it's packed with protein from the eggs and vitamins from the tomatoes and vegetables. It's a nutritious and satisfying meal.
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