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Shakshuka

A comforting dish of eggs poached in a well-seasoned tomato and pepper sauce, perfect for breakfast, brunch, lunch, or a midnight snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped For flavor base
  • 1 medium bell pepper, chopped Use any color you prefer
  • 3 cloves garlic, minced Fresh garlic preferred
  • 1 can canned tomatoes Or fresh tomatoes if available
  • 1 teaspoon sugar To balance acidity of tomatoes
  • 1 teaspoon salt Adjust to taste
Eggs & Toppings
  • 4-6 large eggs Number of eggs can vary depending on preference
  • 1/4 cup parsley or cilantro, chopped For garnish
  • 1/2 cup feta cheese, crumbled Optional, for added flavor
Spices
  • 1 teaspoon cumin Classic spice for shakshuka
  • 1 teaspoon paprika Adds smokiness
  • 1/4 teaspoon cayenne pepper To add heat, adjust to taste

Method
 

Preparation
  1. Heat olive oil in a big skillet over medium heat.
  2. Add chopped onion and bell pepper. Sauté until softened, about 5 minutes.
  3. Stir in minced garlic, cumin, paprika, and cayenne, cooking for another minute until fragrant.
Cooking
  1. Add canned or fresh tomatoes, sugar, and salt. Simmer for about 10 minutes until sauce thickens.
  2. Make little divots in the sauce with the back of a spoon, and crack eggs into those divots.
  3. Cover skillet and let eggs poach until whites are set but yolks remain jammy, around 5-8 minutes.
Serving
  1. Garnish with chopped parsley or cilantro and crumbled feta if desired.
  2. Serve with crusty bread or pita to soak up the sauce.

Notes

Shakshuka is best enjoyed fresh, but can be stored in the fridge for up to three days. Reheat and add fresh eggs when serving. It can also be made vegan by substituting eggs with chickpeas or tofu.