Shakshuka (Poached Eggs in Spiced Tomato Sauce)
Description:
Shakshuka is a traditional North African and Middle Eastern dish made with poached eggs nestled in a hearty tomato and bell pepper sauce seasoned with garlic, cumin, paprika, and chili. It’s perfect for breakfast, brunch, or a light dinner. Served hot with warm crusty bread or pita for scooping, it’s rich in flavor, comforting, and wholesome.
Ingredients (Serves 2–3):
2 tbsp olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
2–3 cloves garlic, minced
4–5 ripe tomatoes (or 1 can of diced tomatoes – 400g)
1 tbsp tomato paste (optional, for richness)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili flakes (adjust to taste)
Salt and pepper, to taste
4 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Optional: crumbled feta or goat cheese, olives, or spinach
Instructions:
⏱ Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Sauté the base:
Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté until soft (5–6 minutes).
Add aromatics:
Stir in garlic, cumin, paprika, and chili flakes. Cook for 1–2 minutes until fragrant.
Simmer the sauce:
Add tomatoes (fresh or canned) and tomato paste. Season with salt and pepper. Let simmer uncovered for 10–12 minutes until the sauce thickens. Stir occasionally.
Make egg wells:
Using a spoon, make small wells in the sauce. Crack one egg into each well. Cover the skillet and cook for 5–6 minutes or until egg whites are set but yolks remain soft. (Cook longer if you prefer firmer yolks.)
Garnish & serve:
Remove from heat, sprinkle chopped herbs and any desired toppings. Serve immediately with crusty bread or warm pita.
Nutritional Information (Per Serving, 1 of 3 servings):
Calories: 250–280 kcal
Protein: 12–14g
Fat: 18g
Carbohydrates: 13g
Fiber: 3g
Sugar: 7g
Sodium: 450mg (depends on salt & tomato paste)
Note: Nutritional values can vary slightly based on ingredient brands and quantities.
Frequently Asked Questions
1. Can I make shakshuka ahead of time?
Yes! You can prepare the sauce in advance and refrigerate it for up to 3 days. Just reheat and crack in the eggs before serving.
2. What can I serve with shakshuka?
Traditionally served with crusty bread or pita. You can also enjoy it with rice, couscous, or over roasted potatoes.
3. Can I make this vegan?
Absolutely. Just skip the eggs and add chickpeas or tofu instead for protein.
4. Is shakshuka spicy?
It’s mildly spiced. Adjust chili flakes to your preference for heat.
5. What other vegetables can I add?
Spinach, zucchini, mushrooms, or eggplant work well for extra bulk and nutrients.