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Classic Shakshuka Recipe

Classic Shakshuka Recipe
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★★★★★

4.7 from 19 reviews

Classic Shakshuka is a vibrant Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This easy one-pan meal is perfect for breakfast, brunch, or any time you crave a comforting, flavorful dish. The blend of cumin, paprika, and garlic infuses the sauce with warmth, while fresh herbs add a bright finish. Serve it with warm pita or crusty bread to scoop up every bit.

Ingredients

Scale

Vegetables & Aromatics

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced

Spices & Seasonings

  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp chili flakes or cayenne (optional, for heat)
  • Salt and pepper, to taste

Other Ingredients

  • 1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
  • 4–6 large eggs
  • Fresh parsley or cilantro, for garnish
  • Optional: warm pita, flatbread, or sourdough for serving

Instructions

  1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and red bell pepper, sautéing for 5 to 7 minutes until softened and fragrant. Then, stir in minced garlic, ground cumin, sweet paprika, and chili flakes (if using), cooking for an additional minute to release the spices’ aroma.
  2. Simmer the Sauce: Pour the crushed tomatoes into the skillet and season with salt and pepper to taste. Reduce the heat to medium-low and let the sauce simmer uncovered for 10 to 15 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.
  3. Create Wells and Add Eggs: Using the back of a spoon, carve small wells or indentations in the thickened tomato sauce. Crack one egg into each well gently. Cover the pan with a lid and cook for 5 to 7 minutes, or until the egg whites are set and the yolks remain slightly runny. For firmer yolks, extend cooking time by a few minutes.
  4. Garnish and Serve: Remove the skillet from heat. Sprinkle the shakshuka with freshly chopped parsley or cilantro to add brightness and color. Serve immediately with warm pita, flatbread, or sourdough to scoop up the delectable sauce and eggs.

Notes

  • Adjust chili flakes to your preferred heat level or omit for a milder dish.
  • For a vegan version, substitute eggs with tofu or chickpeas and simmer thoroughly.
  • Leftover shakshuka can be refrigerated and gently reheated; add a splash of water to loosen the sauce if it thickens too much.
  • Use fresh herbs like parsley or cilantro depending on your flavor preference.
  • Consider adding crumbled feta cheese on top for an extra layer of flavor.

Nutrition

Keywords: Shakshuka, poached eggs, tomato sauce, Middle Eastern breakfast, North African dish, spicy eggs, one-pan meal, brunch recipe

Find it online: https://amayaharis.com/classic-shakshuka-recipe/