Classic Shakshuka Recipe
Shakshuka is a flavorful North African and Middle Eastern dish consisting of poached eggs in a spiced tomato and bell pepper sauce. It’s hearty, nutritious, and perfect for breakfast, brunch, or even dinner. Traditionally served with crusty bread or pita to scoop up the rich sauce, this one-pan dish is both comforting and simple to make.
Ingredients
(Serves 4)
For the Sauce
2 tablespoons olive oil
1 small onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional, for heat)
1 can (14 oz) crushed tomatoes (or 4 fresh tomatoes, chopped)
1 tablespoon tomato paste (optional, for a richer sauce)
Salt and black pepper, to taste
½ teaspoon sugar (optional, to balance acidity)
½ cup water or vegetable broth (as needed, to adjust consistency)
For the Eggs
4–6 large eggs
¼ cup crumbled feta cheese (optional)
2 tablespoons chopped fresh parsley or cilantro
Red pepper flakes (optional, for extra heat)
For Serving
Crusty bread, pita, or naan
Avocado slices (optional)
Instructions
1. Make the Shakshuka Sauce
1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sauteing until softened (about 5 minutes).
2. Stir in the garlic, cumin, paprika, coriander, and cayenne pepper. Cook for 30 seconds until fragrant.
3. Add crushed tomatoes, tomato paste, salt, pepper, and sugar (if using). Stir well and let simmer for 10–15 minutes until the sauce thickens. Add a little water or broth if it gets too thick.
2. Poach the Eggs
1. Make small wells in the sauce using a spoon. Crack an egg into each well.
2. Cover the skillet and let the eggs poach gently in the sauce for 6–8 minutes, or until the whites are set but the yolks are still runny (or longer for firmer yolks).
3. Finish and Serve
1. Sprinkle with crumbled feta cheese (if using) and fresh parsley or cilantro.
2. Serve immediately with warm crusty bread or pita for dipping.
Nutritional Information
(Per Serving, Approximate with 2 eggs per serving)
Calories: 300–350 kcal
Protein: 18g
Carbohydrates: 20g
Fat: 18g
Fiber: 5g
Sugar: 8g
Notes & Tips
Make it Spicier: Add extra cayenne or harissa paste for a bolder heat.
Make it Vegan: Skip the eggs and add chickpeas or tofu for protein.
For a Creamier Texture: Stir in a bit of heavy cream or coconut milk before adding the eggs.
Best Bread Pairing: Serve with sourdough, baguette, or homemade pita.
Meal Prep Tip: Make the sauce ahead of time and store it in the fridge for up to 3 days; just reheat and add fresh eggs when ready to serve.
Frequently Asked Questions
1. Can I use canned tomatoes instead of fresh?
Yes! Canned crushed or diced tomatoes work well and provide a consistent flavor.
2. How do I store and reheat leftovers?
Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat in a skillet and add fresh eggs when serving.
3. What can I add for extra protein?
Chickpeas, lentils, or even sausage can be added for a heartier dish.
4. Can I make shakshuka in the oven?
Yes! After preparing the sauce, crack the eggs in, then bake at 375°F (190°C) for about 10 minutes or until the eggs are set to your preference.