Save 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 during a backpacking trip and it became my go-to for simple, crowd-pleasing meals. The rich tomato sauce and soft eggs remind me of slow mornings spent traveling.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic: 2 cloves, 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
- Salt and black pepper: to taste
- Sugar: 1 teaspoon, optional
- Eggs: 4 large
- Fresh parsley or cilantro: chopped, for garnish
- Crusty bread: for serving
Instructions
- Sauté vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Spice & aroma:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Tomato simmer:
- Add diced tomatoes (with juice), season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until 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.
- Cook eggs:
- Cover skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Garnish & serve:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Save My family loves sharing shakshuka straight from the pan with warm bread. It always brings everyone together for a relaxed meal.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board.
Allergen Information
Contains eggs. Check bread ingredients for allergens if serving. This recipe is dairy-free and nut-free.
Nutritional Information
Per serving: Calories 210, Total Fat 11 g, Carbohydrates 17 g, Protein 10 g.
Save Let the eggs cook gently to preserve soft yolks. Serve shakshuka right away for the freshest, most comforting flavor.
Recipe FAQs
- → What type of pan works best for this dish?
A large skillet with a lid is ideal to allow even cooking and to cover while poaching the eggs.
- → Can I adjust the spice levels?
Yes, you can omit or reduce cayenne pepper and add chili flakes for extra heat based on your preference.
- → What can I serve alongside this dish?
Crusty bread is perfect for dipping into the sauce, and fresh herbs like parsley or cilantro enhance the flavor.
- → How do I know when the eggs are cooked properly?
Cook until whites are set but yolks remain soft to achieve tender, runny centers.
- → Can vegetables be substituted or added?
Bell peppers can be swapped for roasted varieties or other colors; adding spinach or beans boosts nutrition and texture.