Shakshuka with Summer Tomatoes and Peppers is a tasty and easy dish to be enjoyed this summer. This vibrant North African and Middle Eastern dish features eggs poached in a spiced tomato and pepper sauce. It’s cozy yet fresh – and in August, using ripe tomatoes instead of canned makes it truly next-level.
Ingredients (Serves 2–3)
- 2 tbsp olive oil
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili flakes (optional)
- 4–5 ripe tomatoes, chopped (or 2 large heirloom + a handful of cherry tomatoes)
- Salt and pepper to taste
- 3–4 eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta or goat cheese (optional)
- Crusty bread or pita, for serving
Method
Step 1 – Sauté the aromatics. Heat olive oil in a wide skillet over medium heat. Add onion and bell pepper. Cook until soft, about 6–8 minutes.
Step 2 – Add garlic and spices. Stir in garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.
Step 3 – Add chopped tomatoes and a pinch of salt. Simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
Step 4 – Season and taste. Adjust salt and pepper. If tomatoes are very acidic, add a pinch of sugar.
Step 5 – Add the eggs. Make small wells in the sauce and crack eggs into them. Cover the pan and cook until whites are just set and yolks are still runny, about 5–7 minutes.
Step 6 – Serve. Garnish with herbs and cheese if using. Serve immediately with warm bread to scoop up the sauce and eggs.
