Description
A delicious vegetarian shakshuka bowl with poached eggs in a rich tomato sauce, perfect for brunch or any meal.
Ingredients
Scale
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- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce/796 g) can whole peeled tomatoes
- 6 large eggs, preferably at room temperature
- Salt, to taste
- Black pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Step 1: Place a large sauté pan over medium heat and add 2 tablespoons of olive oil. This will create a flavorful base and prevent sticking while releasing aromas.
- Step 2: Add the diced onion and red bell pepper to the hot oil. Stir frequently for about 5 minutes until the onion becomes translucent and the vegetables have softened, enhancing their sweetness and depth.
- Step 3: Stir in the finely chopped garlic along with 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon chili powder. Cook for 1 minute, stirring continuously to release the spices’ fragrance without burning the garlic.
- Step 4: Add the entire 28-ounce can of whole peeled tomatoes with their juice to the pan. Use a large spoon to gently break the tomatoes down while stirring, allowing the mixture to combine into a rich, textured sauce.
- Step 5: Season the sauce with salt and black pepper to taste. Bring the mixture to a gentle simmer over medium heat. Let it cook undisturbed to concentrate the flavors and thicken the sauce slightly. If the sauce is too runny, continue simmering on low heat for an additional 5 to 10 minutes until desired consistency is reached.
- Step 6: Use the large spoon to make small wells evenly spaced in the tomato sauce. Crack one egg into each well, ensuring even spacing for uniform cooking.
- Step 7: Cover the pan with the lid. Cook for 5 to 8 minutes depending on your preference for firmness. The lid traps steam, speeding up cooking and helping set the whites while keeping yolks runny. If eggs are undercooked after the initial cook time, cover and cook for an additional 2 to 3 minutes.
- Step 8: Once eggs reach the desired doneness, sprinkle chopped fresh cilantro and parsley on top before serving. The herbs add brightness and a fresh flavor contrast to the rich sauce.
Notes
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- Room Temperature: Store shakshuka in an airtight container at room temperature for up to 6 hours for same-day serving only.
- Refrigeration: Transfer to an airtight container and refrigerate. Keep chilled up to 3 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: Use a freezer-safe container and freeze shakshuka for up to 2 months. Thaw in the refrigerator overnight before reheating thoroughly.
- To avoid burning garlic and to maximize aroma, mince garlic instead of crushing it and add it just before spices.
- If using fresh tomatoes instead of canned, use about 2 pounds, peel and chop them, then cook down for 10 minutes to form the sauce.
- If onions are not softening, increase cooking time by 2 to 3 minutes, stirring often to encourage caramelization and prevent burning.
- For a spicier shakshuka, add an extra ¼ teaspoon of chili powder with the spices.
- Using large eggs at room temperature improves poaching texture in sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg