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 made shakshuka as a quick supper after a busy day and was amazed by how flavorful and satisfying it was, despite the simple ingredients. It's become a favorite for feeding friends and family because everyone gets excited about that moment when the eggs are tucked into a bubbling sauce.
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
- Salt and black pepper: to taste
- Sugar (optional): 1 teaspoon, to balance acidity
- Eggs: 4 large
- Fresh parsley or cilantro (optional): chopped for garnish
- Crusty bread (optional): for serving
Instructions
- Sauté 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.
- Add tomatoes and simmer:
- 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 to Pinterest Serving shakshuka family-style always brings everyone together at the table, especially when we dip chunks of bread right into the hearty, colorful sauce. It's something my kids look forward to on weekends.
Variations & Add-Ins
Add a handful of spinach or a can of beans for extra nutrition. Using jarred roasted peppers or adding a pinch of chili flakes are easy ways to make your shakshuka more flavorful.
Serving Suggestions
Enjoy shakshuka with crusty bread or pita for dipping, or serve over rice or grains for a heartier meal. A spoonful of yogurt alongside adds creaminess.
Storing & Reheating
Shakshuka is best served fresh but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop to preserve the eggs' texture.
Save to Pinterest Try shakshuka for your next brunch or quick dinner. The rich flavors and warm spices make every bite unforgettable.
Recipe Questions & Answers
- → What type of peppers work best in this dish?
Green bell peppers add a mild sweetness and crunch, but any bell pepper color can be used, or jarred roasted peppers for a smoky depth.
- → How can I adjust the spice level?
Add cayenne pepper sparingly to introduce heat, or include chili flakes or fresh chopped chili with the garlic for more kick.
- → What is the best way to cook the eggs?
Crack eggs into wells made in the simmering sauce, cover the skillet, and cook until whites are set and yolks remain soft for a creamy texture.
- → Can I add extra vegetables or proteins?
Yes, canned beans or fresh spinach can be stirred into the sauce for added nutrition and texture.
- → Is there a recommended serving suggestion?
Serve hot with crusty bread to scoop up the flavorful sauce and eggs for a complete, satisfying meal.