A vibrant and hearty Shakshuka accented with smoky paprika, cumin, and a surprising crisp onion and bell pepper salsa, delivering an exquisite balance of creamy poached eggs enveloped in a luscious, spiced tomato sauce.
Cook Time
30 minutes
Calories
300
Servings
2
In a heavy-bottomed skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, reserving a small portion for a fresh topping. Sauté until the onion becomes translucent and develops a slight caramelization, approximately 5-7 minutes.
Stir in the minced garlic, cumin, and smoked paprika, allowing the spices to bloom and impart depth to the dish, for about 1 minute. Add the canned crushed tomatoes, and season with salt and freshly cracked black pepper.
Lower the heat and let the mixture simmer gently, reducing slightly to thicken the sauce, about 10 minutes. Adjust seasoning as necessary.
Create gentle wells in the tomato mixture and crack the eggs carefully into each well. Cover the skillet and let the eggs poach in the aromatic sauce to your preferred doneness (for 5-7 minutes, aiming for set whites and runny yolks).
Meanwhile, prepare a garnish with the reserved diced onion and bell pepper—combine them with a pinch of salt and a drizzle of olive oil to create a fresh salsa.
Once the eggs are done, remove the skillet from heat. Serve immediately, topped with the crisp onion and pepper salsa and a sprinkling of fresh parsley.