Berber Omelet (Shakshuka)

Berber Omelet (Shakshuka)

Eggs poach gently in a smoky, simmered pepper and tomato sauce until just set.

Total 45 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Dairy, Wheat

This North African classic simmers tomatoes, peppers, and onions with cumin and paprika into a thick, smoky sauce before eggs are cracked in and gently poached. Served with crusty bread for dipping, it works equally well as a leisurely breakfast or a simple weeknight dinner.

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 28 ounces crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 4 slices crusty bread, for serving

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 8 minutes.

  2. Stir in the garlic, cumin, sweet paprika, smoked paprika, and cayenne, and cook until fragrant, about 1 minute.

  3. Pour in the crushed tomatoes and add the salt and black pepper. Stir to combine, bring to a simmer, then reduce heat to medium-low and cook uncovered until the sauce thickens, about 15 minutes, stirring occasionally.

  4. Using a spoon, make 6 small wells in the sauce. Crack an egg into each well.

  5. Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still soft, about 8 minutes.

  6. Remove from heat and sprinkle with crumbled feta and chopped cilantro or parsley.

  7. Serve immediately, directly from the skillet, with crusty bread for dipping.

Rate this recipe

★ 3.5 (1)

Berber Omelet (Shakshuka)

This North African classic simmers tomatoes, peppers, and onions with cumin and paprika into a thick, smoky sauce before eggs are cracked in and gently poached. Served with crusty bread for dipping, it works equally well as a leisurely breakfast or a simple weeknight dinner.

45 min 4 servings 310 cal

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 28 ounces crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 4 slices crusty bread, for serving

Method

  1. 1

    Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 8 minutes.

  2. 2

    Stir in the garlic, cumin, sweet paprika, smoked paprika, and cayenne, and cook until fragrant, about 1 minute.

  3. 3

    Pour in the crushed tomatoes and add the salt and black pepper. Stir to combine, bring to a simmer, then reduce heat to medium-low and cook uncovered until the sauce thickens, about 15 minutes, stirring occasionally.

  4. 4

    Using a spoon, make 6 small wells in the sauce. Crack an egg into each well.

  5. 5

    Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still soft, about 8 minutes.

  6. 6

    Remove from heat and sprinkle with crumbled feta and chopped cilantro or parsley.

  7. 7

    Serve immediately, directly from the skillet, with crusty bread for dipping.