Breakfast & Brunch > International Breakfast & Brunch > Other International Breakfasts > Middle Eastern Breakfast (Ful Medames, Pita)

Shakshuka: A Spicy Tomato and Egg Breakfast

Enjoy a vibrant and flavorful Shakshuka, a popular Middle Eastern and North African breakfast dish consisting of eggs poached in a spicy tomato and pepper sauce. Served with crusty bread for dipping.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
6
Ingredients
  • 2 tablespoons Olive oil
  • 1 medium, chopped Onion
  • 1 medium, chopped (any color) Bell pepper
  • 3 cloves, minced Garlic
  • 28 oz can Canned crushed tomatoes
  • 2 tablespoons Tomato paste
  • 1 teaspoon Sugar
  • 1 teaspoon Paprika
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Cayenne pepper (optional)
  • 6 Eggs
  • 2 tablespoons, chopped Fresh parsley
  • 2 tablespoons, chopped Fresh cilantro
  • to taste Salt
  • to taste Pepper
  • for serving Crusty bread

Sautéing the Vegetables

Heat the 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.

Building the Tomato Sauce

Stir in the crushed tomatoes, tomato paste, sugar, paprika, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.

Creating Wells for the Eggs

Use a spoon to create 6 small wells in the tomato sauce, spacing them evenly apart.

Poaching the Eggs

Crack an egg into each well. Cover the skillet and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still runny (or cooked to your preference). The cooking time will depend on your desired yolk consistency.

Finishing and Serving

Remove the skillet from the heat. Garnish the Shakshuka with fresh parsley and cilantro. Serve immediately with crusty bread for dipping into the sauce and runny egg yolks.

← Shakshuka: A Middle Eastern and North African Delight Shrimp and Grits →

FAQ

  • Can I add other vegetables to the Shakshuka?

    Yes, you can add other vegetables to the Shakshuka, such as zucchini, eggplant, spinach, or mushrooms. Add them along with the onions and bell peppers at the beginning of the recipe.
  • Can I make Shakshuka ahead of time?

    You can prepare the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce and proceed with poaching the eggs as directed in the recipe.
  • How can I make Shakshuka spicier?

    You can increase the amount of cayenne pepper or add a pinch of red pepper flakes to make Shakshuka spicier. You can also add a chopped jalapeno pepper to the skillet along with the onions and bell peppers.