Gulf Shakshuka: Spiced Eggs in Tomato Sauce
Prep 10 mins
Cook 15 mins
Total 25 mins
Servings 2
Difficulty Easy
Cuisine Levantine
A Gulf-inspired take on shakshuka with warming bezar spices, eggs poached in rich tomato sauce.
Gulf Shakshuka
Scale:
Ingredients
- 4 large eggs
- 400 g canned crushed tomatoes
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 tsp bezar spice blend
- 1/2 tsp cumin
- 2 tbsp olive oil
- salt and pepper (to taste)
- fresh parsley or coriander (for garnish)
Instructions
- 1
Heat olive oil in a cast iron skillet. Sauté onion and bell pepper until softened, about 5 minutes.
- 2
Add garlic, bezar, and cumin. Cook for 1 minute until fragrant.
- 3
Pour in crushed tomatoes, season with salt and pepper. Simmer for 5 minutes until slightly thickened.
- 4
Make 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until whites are set but yolks are still runny.
- 5
Garnish with fresh herbs and serve immediately with warm flatbread.
