Why You’ll Love This Recipe
- Made with simple, pantry-friendly ingredients
- Quick and easy to prepare
- Perfect for any meal of the day
- Customizable with different vegetables and spices
- Naturally vegetarian and full of protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion
- Bell pepper
- Garlic
- Canned tomatoes (or fresh tomatoes)
- Tomato paste
- Cumin
- Paprika
- Chili powder (or cayenne for extra heat)
- Salt and black pepper
- Eggs
- Fresh parsley or cilantro for garnish
- Feta cheese (optional)
- Crusty bread for serving
Directions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper. Sauté until softened.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add tomato paste, canned tomatoes, and spices. Simmer for 10-15 minutes until the sauce thickens.
- Make small wells in the sauce and carefully crack eggs into them.
- Cover the skillet and let the eggs cook until the whites are set but yolks remain runny (or to your preferred doneness).
- Sprinkle with fresh herbs and feta cheese, if using.
- Serve hot with crusty bread.
Servings and Timing
- Servings: 2-4 people
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy Version: Add extra chili powder or diced jalapeños for more heat.
- Meaty Shakshuka: Add ground beef, lamb, or sausage for a heartier dish.
- Cheesy Twist: Melt shredded mozzarella or cheddar over the eggs.
- Green Shakshuka: Use spinach, kale, or zucchini instead of tomatoes for a different twist.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat. If the sauce has thickened, add a splash of water. Avoid microwaving eggs as they may overcook.
FAQs
Can I make shakshuka ahead of time?
Yes! You can prepare the sauce in advance and store it in the fridge. When ready to eat, reheat the sauce and add the eggs.
What should I serve with shakshuka?
Crusty bread, pita, or even rice work well for scooping up the sauce. A side of salad or hummus also complements the dish.
Can I use fresh tomatoes instead of canned?
Yes, use about 5-6 ripe tomatoes, chopped. Cook them down until they break apart and form a sauce.
How do I make shakshuka vegan?
Omit the eggs and replace them with tofu or chickpeas for a plant-based version.
What if I don’t have a lid for my skillet?
Use a baking sheet or aluminum foil to cover the pan while cooking the eggs.
Can I make shakshuka in the oven?
Yes! After adding the eggs, transfer the skillet to a preheated oven at 375°F (190°C) and bake until the eggs set.
What’s the best pan to use for shakshuka?
A cast-iron skillet or a heavy-bottomed pan works best for even heat distribution.
Can I add more vegetables?
Absolutely! Mushrooms, spinach, zucchini, or eggplant make great additions.
How do I keep the eggs from overcooking?
Turn off the heat slightly before they reach your desired doneness, as they continue cooking from residual heat.
Is shakshuka spicy?
It can be! Adjust the spice level by adding or reducing chili powder and paprika.
Conclusion
Shakshuka is a simple yet flavorful dish that brings warmth and comfort to any meal. Whether you enjoy it for breakfast, brunch, or dinner, this recipe is easy to make and highly customizable. Serve it with fresh bread, and you have a satisfying and nutritious dish that everyone will love. Try it today and enjoy a taste of this classic dish!
Shakshuka Recipe
Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato sauce. This easy one-pan meal is perfect for breakfast, brunch, or even dinner, with warm spices like cumin and paprika adding depth to the dish. Serve it with crusty bread or pita to soak up the delicious sauce!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp red pepper flakes (optional, for heat)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper, to taste
- 4–6 large eggs
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp fresh parsley or cilantro, chopped
- Crusty bread or pita, for serving
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, cooking until soft (about 5 minutes).
- Add the Spices & Garlic: Stir in garlic, cumin, paprika, coriander, and red pepper flakes. Cook for another minute until fragrant.
- Simmer the Sauce: Pour in crushed tomatoes, season with salt and pepper, and let it simmer for 10-15 minutes until slightly thickened.
- Poach the Eggs: Make small wells in the sauce and gently crack the eggs into them. Cover and cook for 5-7 minutes until the egg whites are set but the yolks remain runny.
- Garnish & Serve: Sprinkle with crumbled feta (if using) and fresh parsley or cilantro. Serve hot with crusty bread or pita.
Notes
- For extra heat, add a chopped chili or more red pepper flakes.
- You can add cooked chickpeas or spinach for extra nutrition.
- Adjust cooking time based on how runny you like your eggs.
