Easy Shakshuka Recipe
Introduction
Shakshuka is a simple and flavorful Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. It’s perfect for a cozy breakfast, brunch, or even a light dinner, offering a satisfying and vibrant meal in just a few easy steps.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 28 ounces crushed tomatoes
- 6 eggs
- Freshly chopped cilantro
- Freshly chopped parsley
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the diced onion and red bell pepper. Sauté for 3-5 minutes or until the onion becomes translucent.
- Step 2: Stir in the garlic, paprika, cumin, and salt. Add the crushed tomatoes and mix well. Reduce the heat to low and let the sauce simmer gently.
- Step 3: Use the back of a spoon to create small wells in the sauce, then carefully crack an egg into each well. Cover the pan and cook until the eggs reach your preferred doneness: 3-5 minutes for over easy, 6-8 minutes for over medium, and 9-12 minutes for over hard.
- Step 4: Garnish the shakshuka with a generous amount of freshly chopped cilantro and parsley. Serve warm, ideally with pita bread or enjoyed directly with a fork.
Tips & Variations
- Add a pinch of chili flakes or fresh chopped chili for extra heat if you like your shakshuka spicy.
- For a richer sauce, stir in a splash of heavy cream or coconut milk just before adding the eggs.
- Use feta cheese as a topping for a creamy, salty contrast to the tangy tomato sauce.
- Try spinach or kale mixed into the tomato sauce for added greens and nutrition.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, but note that eggs may become firmer upon reheating. For best texture, it’s ideal to enjoy shakshuka fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, fresh tomatoes can be used if you peel and crush them well. You may need to cook the sauce a little longer to reduce excess liquid and develop the flavors.
Can shakshuka be made vegan or dairy-free?
Traditional shakshuka includes eggs, but you can make a vegan version by skipping the eggs and adding tofu or chickpeas for protein instead.
PrintEasy Shakshuka Recipe
A simple and flavorful North African-inspired dish featuring poached eggs simmered in a spiced tomato and bell pepper sauce, perfect for breakfast, brunch, or a comforting meal any time of day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern / North African
- Diet: Vegetarian
Ingredients
For the Shakshuka Sauce
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 28 ounces crushed tomatoes
For the Eggs and Garnish
- 6 eggs
- Freshly chopped cilantro, to garnish
- Freshly chopped parsley, to garnish
Instructions
- Heat the vegetables: Heat the olive oil in a large pan over medium heat. Once hot, add the finely diced onion and red bell pepper. Sauté for about 3-5 minutes or until the onion becomes translucent and soft.
- Add spices and tomatoes: Stir in the minced garlic, paprika, cumin, and salt. Cook briefly until fragrant, then add the crushed tomatoes and stir well to combine. Reduce the heat to low to allow the sauce to simmer gently.
- Poach the eggs: Use the back of a spoon to create small wells in the tomato sauce and carefully crack an egg into each hole. Cover the pan with a lid, and cook the eggs until they reach your preferred level of doneness. About 3-5 minutes for runny (over easy), 6-8 minutes for medium, and 9-12 minutes for firm (over hard) yolks.
- Garnish and serve: Sprinkle a generous amount of freshly chopped cilantro and parsley over the cooked shakshuka. Serve warm, ideally with pita bread or enjoy straight from the pan with a fork.
Notes
- You can adjust the spice level by adding chili flakes or fresh chilies if desired.
- Covering the pan is important to ensure eggs cook evenly through steam.
- Serve with crusty bread or pita for dipping and soaking up the sauce.
- Fresh herbs add brightness and freshness, but you can substitute with dried herbs if fresh unavailable.
- Leftover shakshuka can be refrigerated and gently reheated on the stovetop.
Keywords: shakshuka, eggs in tomato sauce, Middle Eastern breakfast, North African recipe, poached eggs, easy breakfast, healthy breakfast
