This Berber Omelet, also known as Shakshuka, is a flavorful North African dish featuring poached eggs nestled in a spiced tomato and bell pepper sauce. With savory and aromatic flavors from cumin, paprika, and cayenne pepper, this dish suits breakfast, brunch, or a light dinner. The preparation involves creating a rich tomato base and gently poaching eggs until set. A sprinkle of fresh parsley completes the dish, making it a robust and enriching meal. Its simplicity and bold taste make it a delightful option for any time of the day, offering a taste of North African cuisine in a straightforward manner.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 28 oz can crushed tomatoes
- 6 large eggs
- fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the onion, bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in the cumin, paprika, and cayenne pepper, allowing the spices to bloom, about 1 minute.
- Pour in the crushed tomatoes and bring to a simmer. Let it cook for 10 minutes, stirring occasionally until the sauce thickens slightly.
- Using a spoon, create small wells in the tomato mixture for the eggs.
- Gently crack an egg into each well, spacing them evenly throughout the skillet.
- Cover the skillet and allow the eggs to poach in the sauce until the whites are set but the yolks remain slightly runny, about 5-7 minutes.
- Remove the skillet from heat and garnish with chopped fresh parsley before serving.
Keywords: Spiced, Tomato Sauce, Hearty, BreakfastDish, NorthAfrican, BreakfastDish, NorthAfrican
Spice Rack: Cumin, Paprika, Cayenne Pepper
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