Shakshuka (huevos escalfados en salsa de tomate especiada)

A bubbling skillet of spiced tomato-pepper sauce with runny eggs on top — perfect for dipping crusty bread and gathering friends around the table.

🧄 Ingredientes

🍅 Shakshuka Base:

• 🧅 1 onion, thinly sliced
• 🌶️ 1 red bell pepper, chopped
• 🧄 3–4 garlic cloves, minced
• 🍅 1 can (14 oz) crushed tomatoes
• 🌶️ 1 tsp paprika
• 🌶️ 1/2 cucharadita de comino
• 🌶️ 1/4 tsp chili flakes (optional)
• 🧂 Salt and black pepper to taste
• 🌿 Fresh parsley or cilantro, chopped

🥚 For the Eggs:

• 🥚 4–6 eggs
• 🫒 Olive oil for sautéing

🥖 For Serving:

• 🥖 Crusty bread or warm pita
• 🥛 Optional: side of labneh or feta

🔥 Instrucciones

🍳 1. Sauté the Veggies

In a wide skillet, heat olive oil over medium. Add onion and bell pepper. Cook 5–7 minutes until softened.

Add garlic and cook 1 minute until fragrant.

🍅 2. Build the Sauce

Add crushed tomatoes, paprika, cumin, chili flakes, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.

🥚 3. Add the Eggs

Make small wells in the sauce. Crack an egg into each well. Cover the pan and cook until whites are set but yolks are still runny (about 6–8 minutes).

For firmer eggs, cook a little longer.

🌿 4. Garnish and Serve

Sprinkle chopped parsley or cilantro. Serve hot, family-style, with warm bread on the side.

💡 Tips & Variations

• 🧀 Add crumbled feta before the eggs for creamy, salty contrast.
• 🌶️ Want it spicier? Add harissa paste or fresh chili.
• 🍆 For variety, toss in sautéed eggplant or mushrooms.