Classic Shakshuka Recipe: How to Make the Perfect Middle Eastern Breakfast

Middle Eastern cuisine offers countless culinary treasures, but few dishes rival the comforting appeal of shakshuka. Eggs gently baked in a fragrant tomato sauce, enriched with onions, garlic, spices, fresh herbs and feta cheese create a meal that works equally well as a hearty breakfast, a leisurely brunch or even a satisfying hangover cure. Shakshuka also welcomes creativity, making it a perfect way to use leftover vegetables, cooked meat or ingredients already sitting in your refrigerator. Ingredients for a Classic Shakshuka 1 red onion, diced 30 ml olive oil 2 garlic cloves, minced 1/2 red bell pepper, diced 400 g canned chopped tomatoes 20 g tomato paste 4 eggs 60 g feta cheese 15 g fresh cilantro 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano Salt, to taste Chili flakes, to taste Pita bread or rustic bread, for serving How to Prepare the Tomato Base Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and cook until soft and lightly golden. Red onion works particularly well thanks to its natural sweetness, but white onion or shallots make excellent alternatives. Add the cumin, smoked paprika and oregano to the pan. Stir continuously for about a minute, allowing the spices to release their aroma into the oil.