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 tasted shakshuka during a family brunch and was amazed by how the simple combination of eggs and tomatoes could deliver such bold flavors. Ever since, it has become a staple for lazy weekend mornings.
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 (optional): 1/4 teaspoon, for heat
- Salt and black pepper: To taste
- Sugar (optional): 1 teaspoon, to balance acidity
- Eggs: 4 large
- Garnish (optional): Fresh parsley or cilantro, chopped
- Crusty bread: For serving
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.
- Cook 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.
- Make 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.
- Cook 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 This dish brings everyone to the table. My kids love dipping bread into the rich sauce while my partner always asks for an extra egg.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board make preparation a breeze.
Allergen Information
Contains eggs. Check bread ingredients for allergens if serving. Dairy-free and nut-free.
Nutritional Information
Each serving: 210 calories, 11 g fat, 17 g carbohydrates, 10 g protein.
Save Shakshuka is best enjoyed immediately, but you can gently reheat leftovers. Don’t forget to serve with plenty of crusty bread.
Recipe FAQs
- → What type of peppers can I use in this dish?
Green bell peppers are traditional, but you can substitute with any bell pepper color or jarred roasted peppers for varied flavor.
- → How do I achieve soft yolks while cooking the eggs?
Cover the skillet and cook for 6-8 minutes until whites are set but yolks remain soft and slightly runny.
- → Can I add more heat to the sauce?
Yes, include a pinch of chili flakes or finely chopped fresh chili along with the garlic to introduce extra spiciness.
- → Is this dish suitable for vegetarians?
Absolutely, it contains eggs and vegetables, making it suitable for a vegetarian diet.
- → What can I serve alongside this dish?
Crusty bread is ideal for dipping in the sauce, adding texture and soaking up the flavorful juices.