This classic shakshuka recipe features gently poached eggs nestled in a rich, spiced tomato and pepper sauce. Simple, comforting, and full of bold flavor, shakshuka is perfect for breakfast, brunch, or a light dinner.
Why You’ll Love This Recipe
- One-pan meal with minimal cleanup
- Bold spices with simple pantry ingredients
- Naturally gluten-free and halal-friendly
- Perfect for breakfast, brunch, or dinner
- Easy to customize with vegetables or heat level
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat.
- Add the diced onion and red bell pepper and cook for about 5 minutes, until softened and translucent.
- Stir in garlic, paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- Pour in the tomatoes with their juices and break them down using a spoon. Season with salt and pepper.
- Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly thickened.
- Use a spoon to create small wells in the sauce and crack the eggs into each well.
- Cook for 5–8 minutes, until eggs are set to your liking. Cover with a lid to speed up cooking if needed.
- Garnish with fresh cilantro and parsley and serve hot.
Tips & Tricks
- Use a lid to control how runny the egg yolks stay
- For extra heat, add harissa or extra chili powder
- Simmer the sauce longer for deeper flavor
- Serve straight from the pan for best texture
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Middle Eastern / North African
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free, Halal-friendly
Notes
- Add spinach or zucchini for extra vegetables
- Serve with crusty bread, pita, or flatbread
- Eggs can be replaced with chickpeas for a vegan version
Nutrition (Approximate per serving)
- Calories: 240
- Protein: 12g
- Carbohydrates: 18g
- Fat: 14g
FAQ
What is shakshuka made of?
Shakshuka is made with eggs poached in a spiced tomato and pepper sauce.
Can I make shakshuka ahead of time?
Yes, prepare the sauce ahead and add eggs just before serving.
How do I keep egg yolks runny?
Cook uncovered and check frequently after 5 minutes.
Is shakshuka spicy?
It’s mildly spiced, but you can easily adjust the heat.
Can I use fresh tomatoes instead of canned?
Yes, but cook them longer to reduce excess moisture.
Storage
- Refrigerator: Store sauce only for up to 3 days
- Freezer: Freeze sauce without eggs for up to 2 months
- Reheating: Reheat sauce on stovetop, then add fresh eggs
Similar Recipes
Shakshuka Recipe
Eggs poached in spiced tomato sauce
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 4 garlic cloves finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- Salt and pepper to taste
- 1 small bunch fresh cilantro chopped
- 1 small bunch fresh parsley chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat.
- Add the diced onion and red bell pepper and cook for about 5 minutes, until softened and translucent.
- Stir in garlic, paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- Pour in the tomatoes with their juices and break them down using a spoon. Season with salt and pepper.
- Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly thickened.
- Use a spoon to create small wells in the sauce and crack the eggs into each well.
- Cook for 5–8 minutes, until eggs are set to your liking. Cover with a lid to speed up cooking if needed.
- Garnish with fresh cilantro and parsley and serve hot.
Notes
- Add spinach or zucchini for extra vegetables
Conclusion
This shakshuka recipe is proof that simple ingredients can create incredible flavor. Warm, comforting, and endlessly adaptable, it’s a dish you’ll come back to again and again.