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.
Shakshuka became a staple in my kitchen when I was searching for a satisfying brunch option that didn&t break the bank. My family enjoys customizing their bowls with a dash of fresh herbs or an extra pinch of spice.
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) with juice 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 (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.
- Add Spices:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Cook 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.
- Garnish and Serve:
- Remove from heat. Garnish with chopped parsley or cilantro, if desired. Serve hot with crusty bread.
Save Every time I make shakshuka, my kids gather around the table eager to dip warm bread into the rich, spiced sauce. It&s a tradition that adds warmth to our weekend mornings, bringing everyone together in anticipation of the first bite.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board
Allergen Information
Contains eggs. This recipe is dairy-free and nut-free but always check bread ingredients if serving.
Nutritional Information (per serving)
Calories: 210 Protein: 10 g Carbohydrates: 17 g Total Fat: 11 g
Save Enjoy shakshuka hot off the stove for maximum flavor. Leftovers reheat well for a next-day breakfast treat.
Recipe Help & FAQs
- → What is the best way to poach the eggs in the sauce?
Make small wells in the thickened sauce, crack eggs directly into these spaces, then cover and cook gently until whites are set but yolks remain soft.
- → Can I adjust the spice level?
Yes, add or omit the cayenne pepper and optionally stir in chili flakes to reach your preferred heat level.
- → What variations can be added to the sauce?
You can enhance the sauce with chopped spinach, canned beans, or swap bell peppers for roasted peppers to alter flavor and texture.
- → How long should the sauce simmer before adding eggs?
Simmer the sauce uncovered for about 10 to 15 minutes until it thickens and flavors meld well.
- → What garnish works best with this dish?
Fresh chopped parsley or cilantro adds a bright finish and complements the rich sauce and eggs beautifully.