Save It 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 tried shakshuka on a trip to Morocco and was amazed at the bold flavors from such simple ingredients. It's become a go-to recipe in my household for lazy weekend mornings or when I want dinner on the table fast.
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
- Eggs: 4 large
- Fresh parsley or cilantro: Chopped, optional for garnish
- Crusty bread: For serving, optional
Instructions
- Sauté vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add 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.
- Simmer sauce:
- Add diced tomatoes with juice, season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until 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 skillet and cook for 6-8 minutes until whites are set but yolks are still soft.
- Garnish and serve:
- Remove from heat. Garnish with chopped parsley or cilantro. Serve hot with crusty bread.
Save It Whenever we make shakshuka, it becomes a family event: everyone gathers around the skillet, dipping bread right into the sauce and sharing stories across the table.
Allergen Information
Contains eggs. Check bread ingredients if serving. Free of dairy and nuts.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board.
Nutritional Information
Per serving: 210 calories, 11 g total fat, 17 g carbohydrates, 10 g protein.
Save It Serve immediately while the eggs are still silky and soft. Scoop up the sauce with crusty bread for a classic finish.
Common Questions About Recipes
- → What spices are essential in this dish?
Cumin and sweet paprika provide warmth, while optional cayenne adds a mild heat balancing the tomato sauce.
- → How do I achieve perfectly cooked eggs?
Crack eggs into the simmering sauce and cover the skillet, cooking 6-8 minutes until whites set but yolks stay soft.
- → Can I use fresh tomatoes instead of canned?
Yes, ripe fresh tomatoes finely chopped work well and create a fresh sauce base for this dish.
- → What sides complement this dish best?
Crusty bread is ideal for dipping, enhancing the rich and tangy sauce experience.
- → Is this dish suitable for vegetarians?
Absolutely, it combines vegetables and eggs to deliver satisfying protein and flavors without meat.