🧂 Ingredients
- 2 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 1 medium Bell pepper(any color, finely chopped)
- 3 cloves Garlic(minced)
- 800 g Tomatoes(canned crushed or diced)
- 2 tbsp Tomato paste
- 1-2 tsp Berbere spice blend(adjust to taste)
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 4-6 large Eggs
- 1 tbsp Niter kibbeh (clarified spiced butter)(optional, for extra flavor)
- for garnish Fresh cilantro or parsley
👨🍳 Instructions
- 1
Heat olive oil in a large oven-safe skillet or pan over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in crushed tomatoes, tomato paste, berbere, cumin, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken.
- 4
Make wells in the tomato sauce using a spoon. Carefully crack an egg into each well.
- 5
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Alternatively, you can place the skillet in a preheated oven at 375°F (190°C) for 5-7 minutes.
- 6
Drizzle with niter kibbeh (if using) and garnish with fresh cilantro or parsley before serving.
💡 Pro Tips
- ✓For a spicier shakshuka, add a pinch of cayenne pepper or a finely chopped chili pepper along with the garlic.
- ✓Ensure the tomato sauce is thick enough before adding the eggs, otherwise, the eggs might overcook.
- ✓Serve hot with Sudanese flatbread (kisra or gurasa) or crusty bread for dipping.
🔄 Variations
- Add crumbled feta cheese over the top before serving.
- Incorporate cooked ground lamb or beef into the tomato sauce for a heartier meal.
- Add a handful of spinach or kale to the sauce during the last few minutes of simmering.