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Easy Spicy Shakshuka Recipe with Crusty Bread Perfect for Brunch

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A quick and satisfying spicy shakshuka made with pantry staples, featuring a smoky tomato sauce and perfectly poached eggs, served with crusty bread for a comforting brunch.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 2 red bell peppers, diced
  • 3–4 garlic cloves, minced
  • 28 oz (800 g) canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon ground coriander (optional)
  • Salt and black pepper to taste
  • 4 large eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges (to serve)
  • Crusty bread (sourdough or baguette) for dipping

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add the finely chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. Stir in minced garlic, ground cumin, smoked paprika, ground coriander (if using), and cayenne pepper. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add 2 tablespoons of tomato paste and stir constantly for 1 minute to deepen the flavor.
  5. Pour in the canned crushed tomatoes. Bring the sauce to a low simmer and season with salt and black pepper. Let cook gently for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Using the back of a spoon, create 4 small wells in the sauce. Crack one egg into each well carefully, trying not to break the yolks.
  7. Reduce heat to low, cover the skillet with a lid, and poach the eggs for 5-8 minutes depending on desired doneness. The whites should be set but yolks still runny.
  8. Remove skillet from heat. Sprinkle chopped fresh parsley or cilantro on top and add a few cracks of black pepper. Serve immediately with lemon wedges and crusty bread.

Notes

If the sauce thickens too much during simmering, add a splash of water or broth to loosen it before adding the eggs. Use a lid to evenly cook the eggs without drying out the sauce. Fresh eggs hold their shape better when poached. Adjust cayenne pepper gradually to control spice level. For vegan version, skip eggs and add chickpeas or tofu.

Nutrition

Keywords: shakshuka, spicy shakshuka, brunch recipe, poached eggs, tomato sauce, crusty bread, easy shakshuka, quick brunch, Mediterranean breakfast

Find it online: https://tempotaste.com/easy-spicy-shakshuka-recipe-with-crusty-bread-perfect-for-brunch/