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 weekend brunch with friends. The sight of soft-poached eggs nestled in the vibrant tomato sauce was irresistible. Now, I love making it for a simple breakfast or light dinner when I want something comforting and fuss-free.
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, for heat)
- Salt and black pepper: to taste
- Sugar: 1 teaspoon (optional, to balance acidity)
- Large eggs: 4
- Fresh parsley or cilantro: Chopped, for garnish (optional)
- Crusty bread: For serving (optional)
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.
- Spice it up:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Add tomatoes:
- 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.
- Poach eggs:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Finish and garnish:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Save Sharing shakshuka on a lazy Sunday morning always brings family together at the breakfast table. It is a versatile dish we all love to customize with extra veggies or a bit of spice.
Required Tools
All you need is a large skillet with lid, a sturdy wooden spoon, plus a knife and chopping board for prepping the vegetables.
Allergen Information
Contains eggs. If serving with bread, double-check ingredients for possible allergens. No dairy or nuts included in the base recipe.
Nutritional Information
Per serving: Calories 210, Total Fat 11 g, Carbohydrates 17 g, Protein 10 g.
Save Whip up this shakshuka for an easy meal packed with bold flavor. Enjoy with warm crusty bread and plenty of fresh herbs.
Kitchen Questions
- → What gives shakshuka its distinctive flavor?
The combination of cumin, sweet paprika, and optional cayenne pepper infuses the tomato sauce with rich and warm spices.
- → How do you achieve perfectly cooked eggs in the sauce?
Crack eggs into wells made in the simmering sauce and cover the skillet, cooking until whites are set and yolks remain soft, about 6-8 minutes.
- → Can I make variations of the vegetable base?
Yes, you can substitute bell pepper with other colored peppers, add chili for heat, or include spinach or beans for added nutrition.
- → What is the best way to serve this dish?
Serve hot, garnished with fresh parsley or cilantro, alongside crusty bread to soak up the flavorful sauce.
- → Is this dish suitable for a quick meal?
Absolutely, with a total cooking time of about 35 minutes, it’s a quick and satisfying option for breakfast, brunch, or dinner.