Breakfast & Brunch > International Breakfast & Brunch > North American Brunches > Canadian Breakfast (Poutine with Eggs)

Authentic Shakshuka

A vibrant and flavorful Middle Eastern and North African dish perfect for a weekend brunch. Shakshuka features poached eggs nestled in a rich tomato sauce, spiced with peppers, onions, garlic, and a blend of aromatic spices. This recipe offers a classic take on the dish, easily adaptable to your spice preference and dietary needs. Enjoy with crusty bread for dipping and soaking up the delicious sauce.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4-6
Ingredients
  • 2 tbsp Olive oil
  • 1 medium, chopped Onion
  • 1 medium, chopped Red bell pepper
  • 4 cloves, minced Garlic
  • 28 oz Canned crushed tomatoes
  • 2 tbsp Tomato paste
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/2 tsp (optional) Chili powder
  • 1/2 tsp Sugar
  • 4-6 Eggs
  • 2 tbsp, chopped Fresh parsley
  • 2 oz, crumbled (optional) Feta cheese
  • To taste Salt and pepper

Sauté the Aromatics

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Simmer the Sauce

Stir in crushed tomatoes, tomato paste, paprika, cumin, chili powder (if using), and sugar. Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.

Create Wells and Add Eggs

Use a spoon to create small wells in the tomato sauce. Gently crack an egg into each well. Reduce heat to low, cover the skillet, and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness. For runny yolks, cook for less time; for firmer yolks, cook longer.

Garnish and Serve

Garnish with fresh parsley and crumbled feta cheese (if using). Serve immediately with crusty bread for dipping.

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FAQ

  • Can I use different vegetables?

    Yes, feel free to add other vegetables like zucchini, mushrooms, or spinach. Add them to the skillet along with the onions and peppers.
  • Can I make shakshuka ahead of time?

    The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and then add the eggs.
  • What if I don't have chili powder?

    You can substitute with a pinch of red pepper flakes for a similar level of heat.