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.
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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
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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.
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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.
