Full in taste and flavor, shish shuka originates in North Africa and is a popular dish in the Middle East. Imagine perfectly poached eggs nestled in a hearty tomato sauce that is brimming with flavor.

Its flavor is enhanced with bell peppers, sautéed onions, and a fragrant blend of paprika, cumin, and garlic. It’s a comforting dish that can be eaten any time of day and is made much more delicious when sprinkled with fresh herbs.

This recipe for shakshuka, a tasty Middle Eastern meal of poached eggs in a hot tomato sauce, is delicious and simple to make!

1. Materials: two teaspoons of olive oil

One chopped onion

One sliced red bell pepper

2 to 3 minced garlic cloves

One teaspoon of cumin powder

One tsp of paprika

Half a teaspoon of optional cayenne

One 14-oz can of diced tomatoes (or chopped fresh tomatoes)

Season with salt and pepper.

four to six eggs

– As a garnish, fresh parsley or cilantro

Pita or crusty bread for serving

2. Guidelines
First, sauté the vegetables.
Heat the olive oil in a big skillet over medium heat. Saute the chopped onion and bell pepper for five to seven minutes, or until they become tender.

Step 2: Add Garlic and Spices: Add the cayenne (if using), cumin, paprika, and minced garlic. Sauté for a further one to two minutes, or until aromatic.

Step 3: Add Tomatoes: Add the chopped tomatoes and their liquids. Add pepper and salt for seasoning. Simmer the mixture, stirring from time to time, for ten to fifteen minutes, or until it begins to thicken somewhat.

Process 4: Make Egg Wells
Make tiny wells in the tomato mixture using a spoon. Be cautious not to crack the yolks while cracking an egg into each well.

Step 5: Poach the Eggs: Cook the eggs in the skillet covered for 5 to 7 minutes, or until they set to your preference.

Step 6: Garnish and Serve: Take the pan off the burner once the eggs are done. Add some cilantro or parsley as a garnish. Serve hot, along with pita or crusty bread for dipping.