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Quick 20-Minute Shakshuka Recipe Easy Homemade Brunch with Crusty Bread

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A quick and easy shakshuka recipe that combines a spicy, tangy tomato sauce with softly poached eggs, perfect for a flavorful brunch served with crusty bread.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, diced (optional)
  • 1 can (28 oz / 800 g) crushed tomatoes, preferably San Marzano
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 large eggs, room temperature
  • A handful of fresh parsley or cilantro, chopped
  • 1 loaf crusty bread (sourdough, baguette, or rustic bread)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 3-4 minutes until shimmering but not smoking.
  2. Add the chopped onion and red bell pepper. Cook, stirring occasionally, until softened and translucent, about 5-6 minutes, allowing edges to caramelize slightly.
  3. Stir in minced garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute until fragrant, lowering heat if garlic browns too fast.
  4. Pour in crushed tomatoes and stir in tomato paste. Season with salt and black pepper. Bring to a gentle simmer and cook for about 7 minutes, stirring occasionally until sauce thickens slightly.
  5. Make 4 small wells in the sauce with the back of a spoon. Crack an egg into each well from a small bowl to avoid shells.
  6. Cover the skillet with a lid and reduce heat to low. Cook until egg whites are set but yolks remain runny, about 5-7 minutes. For firmer yolks, cook 1-2 minutes longer.
  7. Remove skillet from heat. Sprinkle chopped parsley or cilantro over the top.
  8. Serve immediately with warm slices of crusty bread for dipping.

Notes

If the sauce is too thick, add a splash of water or broth while simmering. Crack eggs into a small bowl before adding to sauce to avoid shells. Cover skillet while poaching eggs to cook evenly. Warm crusty bread before serving for best texture. For vegan version, skip eggs and add crumbled tofu or chickpeas.

Nutrition

Keywords: shakshuka, brunch, eggs, tomato sauce, quick recipe, easy brunch, crusty bread, spicy, vegetarian

Find it online: https://sunnysavory.com/quick-20-minute-shakshuka-recipe-easy-homemade-brunch-with-crusty-bread/