Shakshuka Recipe (Classic Middle Eastern Style)
Description
Shakshuka is a vibrant, comforting dish made of gently poached eggs nestled in a rich, spiced tomato and pepper sauce. Originating in North Africa and widely popular across the Middle East, especially in countries like Tunisia and Israel, shakshuka is typically enjoyed for breakfast or brunch — but it’s hearty enough for any meal of the day.
Time Required
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3–4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili flakes (optional)
1 teaspoon sweet paprika
1 can (400g / 14 oz) crushed tomatoes (or 4–5 fresh ripe tomatoes, blended)
1 tablespoon tomato paste
Salt and black pepper to taste
For the Eggs:
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crumbled feta cheese (optional)
Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper. Cook for 5–7 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Spices
Stir in cumin, smoked paprika, sweet paprika, and chili flakes. Toast for about 30 seconds to release the flavors.
Step 3: Simmer the Tomato Sauce
Add crushed tomatoes and tomato paste. Season with salt and pepper.
Reduce heat and let the sauce simmer for 10–15 minutes, stirring occasionally, until thickened.
Step 4: Add the Eggs
Use a spoon to create small wells in the sauce. Crack an egg into each well.
Cover the pan and cook for 5–8 minutes until egg whites are set but yolks remain slightly runny (or cook longer for firmer yolks).
Step 5: Garnish and Serve
Sprinkle with fresh parsley or cilantro and feta cheese if desired.
Serve immediately with warm crusty bread, pita, or flatbread.
Tips for Perfect Shakshuka
Use a wide skillet so eggs cook evenly.
Don’t overcook the eggs — the yolk should stay soft for best flavor.
For extra heat, add diced jalapeños or harissa paste.
For a richer sauce
Frequently Asked Questions
1. Can I make shakshuka ahead of time?
You can prepare the sauce ahead and refrigerate it for up to 3 days. Reheat and add fresh eggs when ready to serve.
2. Can I make it spicy?
Yes! Add extra chili flakes, fresh green chilies, or harissa for more heat.
3. Can I make it dairy-free?
Absolutely. Simply skip the feta cheese.
4. What bread goes best with shakshuka?
Crusty sourdough, pita bread, naan, or any rustic bread works beautifully.
5. Can I add protein?
Yes! You can add cooked sausage, ground lamb, or chickpeas for extra protein.
Nutritional Information (Per Serving – Approximate, based on 4 servings with 1 egg each)
Calories: 220–250 kcal
Protein: 10–12g
Carbohydrates: 15–18g
Fat: 14–16g
Fiber: 3–4g
Sugar: 8–10g
Sodium: 350–450mg