Classic Shakshuka Recipe

If you’ve never tried Classic Shakshuka, you are in for a vibrant, heartwarming experience that celebrates the simple pleasures of flavorful ingredients coming together in one skillet. This North African and Middle Eastern-inspired dish dazzles with perfectly poached eggs nestled in a rich, spiced tomato and pepper sauce. It’s comforting yet bright, juicy yet savory, and offers that perfect balance of textures and flavors that effortlessly turn an everyday meal into something magical.

Ingredients You’ll Need

The magic of Classic Shakshuka comes from a handful of fresh, straightforward ingredients that each play a crucial role in building layers of flavor, color, and texture. You don’t need fancy or complicated components—just good quality basics and a pinch of spice will do wonders.

• Olive oil: A good base for sautéing, it brings out the sweetness in the vegetables and adds richness.
• Yellow onion: Finely diced, it provides natural sweetness and depth of flavor.
• Red bell pepper: Adds a lovely pop of color and a subtle sweetness that balances the acidity of the tomatoes.
• Garlic cloves: Minced for that essential aromatic punch that infuses the sauce with warmth.
• Ground cumin: This earthy spice brings a smoky note that’s signature to the dish.
• Sweet paprika: Adds mild heat and a beautiful red hue, making the sauce irresistible.
• Chili flakes or cayenne (optional): For those who love a little kick, these bring gentle heat without overpowering.
• Crushed tomatoes: The heart of the sauce, providing acidity, brightness, and body.
• Salt and pepper: Essential seasoning to balance and elevate all the flavors.
• Large eggs: The crowning glory of the dish, cooked to your preferred doneness within the tomato sauce.
• Fresh parsley or cilantro: For garnish, adding freshness and a burst of color.
• Optional bread: Warm pita, flatbread, or sourdough for scooping every last delicious morsel.

How to Make Classic Shakshuka

Step 1: Sauté Your Vegetables

Start by heating olive oil in a large skillet over medium heat, then add your finely diced onion and red bell pepper. Cooking them gently for about 5 to 7 minutes until they soften allows their natural sweetness to develop, setting a flavor foundation that’s rich and aromatic. When the veggies are tender, toss in the minced garlic along with ground cumin, sweet paprika, and chili flakes if you want a bit of heat. Letting these spices bloom for just a minute releases their intoxicating fragrance, which is absolutely the heart of Classic Shakshuka.

Step 2: Simmer the Tomato Sauce

Pour in the crushed tomatoes, stirring them into the fragrant vegetable and spice mixture. Season with salt and freshly ground pepper to taste. Lower the heat slightly to medium-low and let your sauce simmer uncovered for 10 to 15 minutes. This gentle bubbling thickens the sauce beautifully, concentrating the flavors and melding them together into a luscious, vibrant base that will cradle your eggs perfectly.

Step 3: Poach the Eggs

Once your sauce is thick and bursting with rich color, it’s time for the star ingredient: the eggs. Using the back of a spoon, make small wells in the sauce, then carefully crack an egg into each. Cover the skillet and cook for about 5 to 7 minutes, or until the whites are set and the yolks remain just a little runny for that luscious finish everyone loves. If you prefer your yolks firmer, simply cook them a bit longer. This step is where the Classic Shakshuka truly comes to life—melting the creamy eggs with the spiced, tangy sauce.

Step 4: Garnish and Serve

Remove the skillet from the heat and sprinkle freshly chopped parsley or cilantro on top for a fresh, bright bite. Serve your Classic Shakshuka immediately with warm pita, flatbread, or rustic sourdough to soak up that incredible sauce. It’s best enjoyed fresh from the pan, communal and cozy.

How to Serve Classic Shakshuka

Garnishes

Garnishing with fresh parsley or cilantro isn’t just about pretty presentation; it lifts the dish, adding a fresh, herbal brightness that cuts through the richness of the eggs and tomato sauce. For a twist, you could sprinkle crumbled feta or a drizzle of tahini—both add layers of creamy, tangy flavor that complement Classic Shakshuka beautifully.

Side Dishes

Classic Shakshuka is hearty on its own but pairs wonderfully with simple sides like warm pita or flatbread, perfect for scooping every bit of sauce and egg. A crisp side salad of cucumbers and tomatoes with lemon dressing adds a refreshing crunch, while some olives or pickled vegetables can introduce delightful bursts of saltiness and acidity to the meal.

Creative Ways to Present

Feeling adventurous? Try serving Classic Shakshuka in individual ramekins for a personal touch at brunch. You can also add roasted veggies or swap the eggs for tofu for a vegan spin that still honors the spirit of the dish. Topping with a dollop of labneh or Greek yogurt adds delightful creaminess and balances the spices, delivering a creamy twist that’s just irresistible.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be a rare occurrence!), transfer them to an airtight container and store in the refrigerator for up to 3 days. Keep the eggs nestled gently in the sauce to maintain their moisture, but note the texture of the eggs will change over time.

Freezing

Classic Shakshuka can be frozen but is best to freeze the sauce and eggs separately. Freeze the sauce in airtight containers or heavy-duty freezer bags for up to 3 months. Eggs are more delicate, so if you want to freeze them, it’s better to freeze just cooked whites rather than whole eggs, as yolks can become rubbery.

Reheating

Reheat leftover Classic Shakshuka gently on the stovetop over low heat to avoid overcooking the eggs. Add a splash of water if the sauce is too thick. Reheating in the microwave works too but do so in short bursts to prevent toughening the eggs. Sometimes, adding a fresh egg on top while reheating brings back that freshly-cooked comfort.

FAQs

Can Classic Shakshuka be made without bell peppers?

Yes! While bell peppers add sweetness and texture, you can omit them if needed. You might want to add extra onion or tomatoes to maintain depth, but it will still be delicious and true to the spirit of the dish.

What can I use if I don’t have crushed tomatoes?

You can use whole peeled tomatoes crushed by hand or even tomato passata for a smoother sauce. Just be sure to adjust cooking time as needed to thicken the sauce properly.

How spicy is Classic Shakshuka?

It can be as mild or as spicy as you like. The recipe’s chili flakes are optional, so you can adjust heat to your preference—sometimes a pinch of cayenne is all you need for a gentle kick.

Can I make Classic Shakshuka vegan?

Definitely! Just skip the eggs and add your favorite veggies or tofu cubes instead. For richness, a sprinkle of nutritional yeast or a drizzle of tahini can enhance flavor while keeping it plant-based.

Is Classic Shakshuka traditionally served for breakfast?

Yes, it’s a classic breakfast or brunch dish in many cultures, but honestly, it’s so satisfying it works any time of day—lunch, dinner, or a cozy weekend snack!

Final Thoughts

Classic Shakshuka is one of those dishes that feels like a warm hug from the inside, effortlessly impressive yet wonderfully simple to make. Whether you’re feeding guests or just treating yourself, I encourage you to try this vibrant skillet of spiced tomatoes and eggs. Each bite brings comfort, color, and flavor that stays with you, making it a true kitchen favorite you’ll come back to time and again.

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