Save to Pinterest A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
I first discovered shakshuka when searching for quick vegetarian meals that would impress my friends. The rich tomato sauce and gently poached eggs never fail to bring everyone around the table for a cozy, satisfying meal.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic cloves: 2, minced
- Diced tomatoes: 1 can (400 g/14 oz), or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt and black pepper: To taste
- Sugar: 1 teaspoon (optional, to balance acidity)
- Eggs: 4 large
- Fresh parsley or cilantro: Chopped, for garnish (optional)
- Crusty bread: For serving (optional)
Instructions
- Prepare vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Add spices:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Simmer sauce:
- Add diced tomatoes (with juice). Season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Add eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Poach eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Garnish and serve:
- Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve hot with crusty bread.
Save to Pinterest This dish became an instant favorite with my family. It's especially popular on weekend mornings when everyone can gather and scoop up hearty spoonfuls with warm bread.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board
Allergen Information
Contains eggs. If serving with bread, check ingredients for allergens. Dairy-free and nut-free.
Nutritional Information (per serving)
Calories: 210, Total Fat: 11 g, Carbohydrates: 17 g, Protein: 10 g
Save to Pinterest Enjoy your shakshuka hot, straight from the pan! It's perfect for brunch and guaranteed to impress.
Ask About This Recipe
- → What spices are essential for authentic shakshuka?
Cumin and sweet paprika form the core spices, while cayenne adds optional heat. These create the signature warm, aromatic base.
- → Can I substitute fresh tomatoes with canned diced tomatoes?
Yes, canned diced tomatoes work well and help save preparation time while maintaining a rich sauce texture.
- → How do I achieve perfectly poached eggs in the sauce?
Make wells in the sauce, crack eggs gently, cover the pan, and cook until whites are set but yolks remain soft, about 6-8 minutes.
- → What sides complement this dish best?
Crusty bread is ideal for dipping into the sauce, and fresh herbs like parsley or cilantro enhance the flavors.
- → Is it possible to make the dish spicier?
Adding cayenne pepper or chili flakes during cooking increases heat, allowing you to tailor the spice level to your preference.