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Flavorful Shakshuka Eggs Recipe Easy Vibrant Easter Brunch Idea

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A quick and easy shakshuka recipe featuring eggs poached in a spicy tomato sauce, perfect for a vibrant and comforting Easter brunch or any weekend treat.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper (red or yellow), diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed or whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili flakes (optional)
  • Salt and black pepper to taste
  • 4 to 6 large eggs
  • A handful fresh parsley or cilantro, chopped
  • Juice from half a lemon
  • ¼ cup crumbled feta cheese (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat for about 2 minutes until shimmering but not smoking.
  2. Add chopped onions and bell peppers. Sauté for 5 to 7 minutes, stirring occasionally, until onions are translucent and peppers are tender but not mushy.
  3. Stir in minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
  4. Pour in canned tomatoes with their juices. If using whole peeled tomatoes, crush them lightly with your spoon in the pan.
  5. Add tomato paste, smoked paprika, cumin, chili flakes (if using), salt, and black pepper. Stir to combine.
  6. Simmer the sauce on low heat for 10 to 15 minutes uncovered, stirring occasionally until the sauce thickens slightly and flavors meld.
  7. Make little wells in the sauce and gently crack eggs into each well.
  8. Cover the skillet with a lid or plate and cook for 5 to 8 minutes, depending on desired yolk consistency. Check after 5 minutes for whites set but yolks still soft.
  9. Once eggs are cooked to your liking, remove from heat. Sprinkle chopped parsley or cilantro and crumbled feta cheese on top.
  10. Finish with a squeeze of fresh lemon juice and serve immediately with warm crusty bread or pita.

Notes

Use fresh, room-temperature eggs for even cooking. Simmer sauce slowly to develop flavor without burning. Cover skillet to poach eggs gently and avoid rubbery whites. Adjust chili flakes to control heat. A pinch of sugar can balance acidity. Leftovers should be stored separately and reheated gently.

Nutrition

Keywords: shakshuka, eggs, tomato sauce, brunch, Easter brunch, easy recipe, Mediterranean, spicy eggs, poached eggs, healthy breakfast

Find it online: https://magnetmeal.com/flavorful-shakshuka-eggs-recipe-easy-vibrant-easter-brunch-idea/