Shakshuka Yemani Basted Eggs
Elevate your breakfast or brunch game with Shakshuka Yemani Basted Eggs, a bold and aromatic twist on the classic Middle Eastern dish. This hearty recipe features perfectly poached eggs nestled in a rich, spiced tomato and bell pepper sauce infused with baharat, cumin, coriander, and paprika for an irresistible depth of flavor. A hint of crushed red pepper adds optional heat, while fresh cilantro, parsley, and a sprinkle of za'atar lend vibrant finishing touches. Ready in just 40 minutes, this one-pan wonder is perfect for scooping up with warm pita or crusty bread, making it a comforting and shareable meal ideal for any time of day. With its fragrant spices, wholesome ingredients, and effortless elegance, Shakshuka Yemani Basted Eggs will quickly become a staple in your kitchen rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced (red or yellow) bell pepper
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon baharat spice mix
- 0.5 teaspoon (optional, for heat) crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 28-ounce can canned diced tomatoes
- 0.5 cup water
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 6 large eggs
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 2 tablespoons, chopped (for garnish) fresh parsley
- 1 teaspoon (optional, for garnish) za'atar seasoning
- 4 slices (for serving) crusty bread or pita
Instructions
Heat the olive oil in a large, deep skillet or sauté pan over medium heat.
Add the diced onion and bell pepper to the pan. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground cumin, coriander, paprika, baharat spice mix, and crushed red pepper flakes (if using). Stir to coat the vegetables evenly in the spices.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the canned diced tomatoes and water to the skillet. Stir well and bring the mixture to a simmer.
Season with salt and black pepper. Let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens and the flavors meld.
Using a spoon, create small wells in the sauce for the eggs. Carefully crack one egg into each well.
Reduce the heat to low and cover the skillet with a lid. Cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. Cook longer if you prefer firmer yolks.
Remove the pan from heat and garnish with freshly chopped cilantro, parsley, and a sprinkle of za'atar seasoning (if desired).
Serve hot with crusty bread or warm pita to scoop up the sauce and eggs.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 42.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 631 mg | 49% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
