Shakshuka (Egg Dish) – Saudi Arabia Breakfast Recipe
This Shakshuka recipe will guide you in making a flavorful and comforting egg dish popular in Saudi Arabia breakfasts.
Note: You can adjust the spiciness level of the sauce according to your taste.
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can crushed tomatoes (14 oz)
- 1/4 cup water
- 4-6 large eggs
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Large skillet
- Wooden spoon
- Serving dish
Sauté onions and bell peppers
Step 1:Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers. Sauté until the vegetables are softened and lightly browned.
Add garlic and spices
Step 2:Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.
Add crushed tomatoes and water
Step 3:Pour in the crushed tomatoes and water. Stir well and bring the mixture to a simmer. Cook for about 10 minutes until the sauce thickens slightly.
Create wells and add eggs
Step 4:Using the back of a spoon, make small wells in the sauce. Crack the eggs into each well. Season the eggs with salt and pepper to taste.
Cook the eggs
Step 5:Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
Serve the Shakshuka
Step 6:Sprinkle the chopped parsley and crumbled feta cheese over the Shakshuka. Serve the dish hot with crusty bread for dipping.