Shakshuka is a beloved Middle Eastern and North African dish that’s hearty, healthy, and packed with bold flavors. This one-pan wonder features eggs gently poached in a richly spiced tomato and bell pepper sauce, making it a comforting and satisfying meal for any time of the day. Serve it with crusty bread to scoop up every last bite!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp red pepper flakes (optional)
- 1 (14.5 oz) can crushed tomatoes
- ½ tsp sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- 4–6 large eggs
- ¼ cup crumbled feta cheese (optional)
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
Equipment
- Large skillet with a lid
- Wooden spoon or spatula
- Knife and cutting board
Instructions
- Sauté the aromatics:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened. - Add the spices and garlic:
Stir in the minced garlic, cumin, smoked paprika, coriander, and red pepper flakes (if using). Cook for 1 minute, until fragrant. - Make the tomato sauce:
Add the crushed tomatoes and sugar (if using) to the skillet. Season with salt and black pepper to taste. Simmer the sauce for 10–12 minutes, stirring occasionally, until it thickens slightly. - Create wells for the eggs:
Using the back of a spoon, make small wells in the sauce. Carefully crack an egg into each well. - Cook the eggs:
Reduce the heat to low and cover the skillet with a lid. Cook for 6–8 minutes, or until the egg whites are set but the yolks are still runny. - Add the finishing touches:
Remove the skillet from the heat. Sprinkle the shakshuka with crumbled feta cheese (if using) and garnish with fresh parsley or cilantro. - Serve:
Serve the shakshuka hot with crusty bread or pita for dipping. Enjoy!
Tips
- Adjust the spice level: If you prefer a milder dish, skip the red pepper flakes. For extra heat, add a pinch of cayenne pepper.
- Make it heartier: Add cooked chickpeas, sausage, or spinach to the tomato sauce for a more filling meal.
- Vegan option: Skip the eggs and add tofu or plant-based sausage instead.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
Shakshuka is a delicious and versatile dish that’s perfect for any meal of the day. Its combination of bold spices, rich tomato sauce, and perfectly poached eggs is irresistible. Whether you’re making it for brunch or a quick dinner, shakshuka is sure to impress. Serve it with warm bread and enjoy every flavorful bite!
Shakshuka Recipe
Shakshuka is a vibrant, flavorful dish of poached eggs in a spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or dinner, this one-pan meal is simple to prepare and absolutely delicious!
Equipment
- Large skillet with a lid
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp red pepper flakes optional
- 1 14.5 oz can crushed tomatoes
- ½ tsp sugar optional, to balance acidity
- Salt and black pepper to taste
- 4 –6 large eggs
- ¼ cup crumbled feta cheese optional
- Fresh parsley or cilantro chopped (for garnish)
- Crusty bread or pita for serving
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the spices and garlic:
- Stir in the minced garlic, cumin, smoked paprika, coriander, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
- Make the tomato sauce:
- Add the crushed tomatoes and sugar (if using) to the skillet. Season with salt and black pepper to taste. Simmer the sauce for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Create wells for the eggs:
- Using the back of a spoon, make small wells in the sauce. Carefully crack an egg into each well.
- Cook the eggs:
- Reduce the heat to low and cover the skillet with a lid. Cook for 6–8 minutes, or until the egg whites are set but the yolks are still runny.
- Add the finishing touches:
- Remove the skillet from the heat. Sprinkle the shakshuka with crumbled feta cheese (if using) and garnish with fresh parsley or cilantro.
- Serve:
- Serve the shakshuka hot with crusty bread or pita for dipping. Enjoy!
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