Breakfast & Brunch > Eggs > Specialty Egg Dishes > Shakshuka Recipe

Classic Shakshuka

A vibrant and flavorful Middle Eastern and North African dish, Shakshuka is perfect for a satisfying breakfast or brunch. Eggs are poached in a simmering tomato sauce infused with peppers, onions, garlic, and aromatic spices. This recipe provides a simple yet delicious rendition of this beloved classic.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4-6
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 1 medium, chopped (any color) Bell Pepper
  • 3 cloves, minced Garlic
  • 28 ounces Canned Diced Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon (optional) Cayenne Pepper
  • 4-6 Eggs
  • 2 tablespoons, chopped Fresh Parsley or Cilantro
  • To taste Salt and Black Pepper

Sauté the Aromatics

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Build the Tomato Base

Stir in the canned diced tomatoes, tomato paste, smoked paprika, cumin, and cayenne pepper (if using). Season with salt and black pepper to taste. Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Create Wells for the Eggs

Using a spoon, create small wells in the tomato sauce for each egg. Gently crack an egg into each well.

Poach the Eggs

Reduce the heat to low, cover the skillet, and let the eggs poach in the sauce until the whites are set and the yolks are still runny (or cooked to your preference), about 5-8 minutes. Adjust cooking time depending on desired yolk consistency.

Garnish and Serve

Sprinkle the Shakshuka with fresh parsley or cilantro. Serve immediately with crusty bread for dipping into the flavorful sauce and runny yolks.

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FAQ

  • Can I make Shakshuka ahead of time?

    The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce and proceed with poaching the eggs.
  • Can I use different vegetables?

    Yes, feel free to add or substitute vegetables like zucchini, eggplant, or mushrooms to the sauce. Adjust cooking times accordingly.
  • Can I make Shakshuka spicier?

    Absolutely! Increase the amount of cayenne pepper or add a pinch of red pepper flakes to the sauce for extra heat.
  • What to serve with Shakshuka?

    Shakshuka is traditionally served with crusty bread for dipping. You can also serve it with a side of feta cheese, avocado, or a dollop of yogurt.