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 trip to Morocco, and it instantly became a staple in my kitchen. The combination of warm spices and gently poached eggs nestled in a zesty tomato sauce is both comforting and invigorating, making it my go-to dish for slow weekend mornings.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic cloves: 2, 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, for garnish (optional)
- Crusty bread: for serving
Instructions
- Start the Base:
- Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 5 minutes until softened.
- Add Aromatics:
- Add garlic and cook for 1 minute, stirring frequently.
- Spice and Sizzle:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Form the Sauce:
- 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.
- Season and Taste:
- Taste and adjust seasoning as needed.
- Add Eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Poach to Perfection:
- Cover the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Serve:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Pin it When I make this for my family, we gather around the table with warm bread, letting everyone scoop out an egg along with plenty of sauce. Sharing this dish is a cherished weekend ritual for us.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board
Allergen Information
Contains eggs. Check bread ingredients for allergens if serving. This recipe is dairy-free and nut-free.
Nutritional Information (per serving)
Calories: 210, Total Fat: 11 g, Carbohydrates: 17 g, Protein: 10 g
Pin it Enjoy shakshuka fresh from the skillet for the best texture and flavor. Serve with plenty of crusty bread to soak up the sauce!
Frequently Asked Questions
- → What type of peppers work best for this dish?
Green bell peppers are commonly used, but any bell pepper color or jarred roasted peppers can add nice flavor variations.
- → How do I ensure the eggs are perfectly cooked?
Cook the eggs covered on low heat for 6-8 minutes until whites are set but yolks remain soft and runny.
- → Can I add heat to this dish?
Yes, including cayenne pepper or chili flakes while cooking adds a gentle kick to the tomato sauce.
- → What herbs complement this dish?
Fresh parsley or cilantro garnishes provide a bright contrast that enhances the rich flavors.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and combines vegetables, spices, and eggs for a balanced, vegetarian-friendly meal.