Easy Shakshuka Recipe
Introduction
Shakshuka is a flavorful and comforting dish featuring eggs poached in a spiced tomato sauce. This easy recipe brings vibrant Middle Eastern flavors to your breakfast or any meal of the day.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 28 ounces crushed tomatoes
- 6 eggs
- Freshly chopped cilantro, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the onion and red bell pepper. Sauté for 3-5 minutes until the onion becomes translucent.
- Step 2: Stir in the garlic, paprika, cumin, and salt. Add the crushed tomatoes and mix well. Reduce the heat to low and let the sauce simmer.
- Step 3: Using the back of a spoon, create small wells in the tomato sauce. Crack an egg into each well. Cover the pan and cook until the eggs reach your preferred doneness: 3-5 minutes for over easy, 6-8 minutes for over medium, and 9-12 minutes for over hard.
- Step 4: Garnish with a generous amount of chopped cilantro and parsley. Serve warm with pita bread or enjoy as is with a fork.
Tips & Variations
- For extra heat, add a pinch of red pepper flakes or chopped chili peppers to the sauce.
- Try adding crumbled feta cheese on top for a salty, creamy twist.
- Swap cilantro or parsley for fresh basil or mint if preferred.
- If you like a thicker sauce, simmer it longer before adding the eggs.
Storage
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the eggs. For best texture, reheat without the eggs and add freshly cooked ones when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make shakshuka without bell peppers?
Yes, you can omit the bell pepper and still have a tasty dish. The pepper adds sweetness and texture, but the dish works well with just onions and spices.
What can I serve shakshuka with?
Shakshuka is traditionally served with pita or crusty bread to scoop up the sauce and eggs. It also pairs well with rice or a fresh green salad for a complete meal.
PrintEasy Shakshuka Recipe
A vibrant and flavorful North African-inspired dish, Easy Shakshuka features eggs poached in a spicy, savory tomato and pepper sauce. This one-pan recipe is perfect for breakfast, brunch, or a comforting dinner and is garnished with fresh herbs for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast or Brunch
- Method: Stovetop
- Cuisine: Middle Eastern/North African
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
Spices & Seasonings
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
Other Ingredients
- 28 ounces crushed tomatoes
- 6 eggs
- Freshly chopped cilantro (for garnish)
- Freshly chopped parsley (for garnish)
Instructions
- Heat the aromatics: Heat the olive oil in a large pan over medium heat. Once hot, add the finely diced onion and red bell pepper. Sauté for 3-5 minutes or until the onion becomes translucent and the vegetables soften.
- Add spices and tomatoes: Stir in the minced garlic, paprika, cumin, and salt, cooking briefly until fragrant. Pour in the crushed tomatoes and mix to combine. Lower the heat to a gentle simmer.
- Add eggs to sauce: Using the back of a spoon, make small wells in the tomato mixture. Crack an egg into each well carefully. Cover the pan and allow the eggs to cook to your preferred doneness—3-5 minutes for over-easy, 6-8 minutes for over-medium, and 9-12 minutes for over-hard yolks.
- Garnish and serve: When eggs are cooked, sprinkle the dish generously with freshly chopped cilantro and parsley. Serve warm, ideally with pita bread or simply enjoy by scooping with a fork.
Notes
- For spicier shakshuka, add a pinch of cayenne pepper or some chopped jalapeños.
- Serve immediately to enjoy the eggs at their best texture.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
- Use fresh herbs to enhance flavor and presentation.
- Shakshuka pairs well with crusty bread or warm pita for dipping.
Keywords: Shakshuka, eggs, tomato sauce, Middle Eastern breakfast, North African dish, vegetarian breakfast
