Shakshuka

Eggs poached directly in a spiced tomato and bell pepper (capsicum) sauce. A popular Israeli and North African breakfast or brunch dish, widely adopted across the Middle East. The bell pepper and capsicum dual terminology makes this a useful test for "pepper egg dish" and "capsicum tomato sauce" cross-dialect searches.

Ingredients

• 2 red bell peppers (red capsicum), diced
• 1 green bell pepper (green capsicum), diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 400 g canned crushed tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or harissa)
• 4–6 eggs
• Fresh cilantro (coriander) and feta cheese to serve

Method

1. Sauté onion and bell peppers (capsicum) in olive oil 8 minutes until softened.
2. Add garlic, cumin, paprika, and cayenne. Cook 1 minute.
3. Add crushed tomatoes, season, and simmer 10 minutes until thick.
4. Create wells in the sauce and crack eggs in. Cover and cook 5–7 minutes until whites are set.
5. Serve with crusty bread, crumbled feta, and chopped cilantro (coriander, fresh coriander).

Tags: middle-eastern, egg, breakfast, 25min, shakshuka, bell pepper, capsicum, tomato, brunch, vegetarian, cilantro, coriander