This shakshuka is hands-down one of my favorite go-to meals. Soft, perfectly poached eggs sit in a rich, spiced tomato sauce that’s full of flavor but incredibly simple to make.
It’s the kind of dish that feels cozy and comforting, yet impressive enough to serve for brunch, lunch, or even a weeknight dinner. Best part? It comes together in under 30 minutes with just a few pantry staples and fresh herbs.
Serve it straight from the pan with some warm crusty bread or pita, and you’ve got a meal that’s hearty, healthy, and downright satisfying.
For the Shakshuka Sauce
- Olive Oil – helps sauté the vegetables and build a flavorful base.
- Onion – diced, adds sweetness and depth to the sauce.
- Red Bell Pepper – seeded and diced, gives color and a mild, sweet flavor.
- Garlic – finely chopped, adds that classic aromatic kick.
- Paprika – brings warmth and a mild smoky flavor.
- Cumin – earthy and fragrant, pairs beautifully with the tomatoes.
- Chili Powder – just a hint of heat to balance the flavors.
- Whole Peeled Tomatoes – the heart of the sauce, broken down and simmered until rich.
- Salt and Pepper – to taste, enhances all the other flavors.
For the Eggs
- Large Eggs – cracked into wells in the simmering sauce and cooked to your liking.
For Garnish
- Fresh Cilantro – chopped, adds a fresh, bright note.
- Fresh Parsley – chopped, adds color and a subtle herbaceous flavor.
Simple & Flavor-Packed Shakshuka
Shakshuka is a comforting dish with roots in North Africa and the Middle East, featuring eggs gently cooked in a warmly spiced tomato and pepper sauce. It’s nourishing, quick to prepare, and works just as well for breakfast as it does for lunch or dinner.
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Servings: 6
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce can) whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Warm the olive oil in a large sauté pan over medium heat. Add the diced onion and bell pepper and cook for about 5 minutes, until the onion softens and turns translucent.
- Stir in the garlic along with the paprika, cumin, and chili powder. Cook for 1 minute, allowing the spices to bloom.
- Add the canned tomatoes with their juices. Use a large spoon to break the tomatoes into smaller pieces. Season with salt and pepper, then bring the mixture to a gentle simmer.
- With the back of your spoon, create small indentations in the sauce. Crack one egg into each well. Let the eggs cook for 5 to 8 minutes, until they reach your preferred level of doneness. For faster cooking, you may cover the pan with a lid.
- Finish by sprinkling the chopped cilantro and parsley over the top, then serve immediately.
- If dairy is part of your diet, a sprinkle of crumbled feta or goat cheese makes a great finishing touch.
- While pita is a traditional accompaniment, sliced avocado is another excellent option.
- Because tomatoes are acidic, using a stainless steel pan is recommended. Acidic sauces can wear down cast iron seasoning and may introduce a metallic taste, so stainless steel is the safest choice here.
- Can I make the sauce ahead of time?
Yes! You can prepare the tomato sauce a day in advance and keep it in the fridge. When you’re ready to eat, gently reheat it and then add the eggs to cook. It saves time and still tastes fresh. - How do I know when the eggs are perfectly cooked?
The eggs are done when the whites are set but the yolks are still a bit soft. If you like firmer yolks, cook a little longer or cover the pan for a few minutes. - Can I adjust the spice level?
Absolutely! If you prefer a milder dish, use less chili powder. For extra heat, sprinkle in some cayenne or chopped fresh chili while the sauce simmers. - Do I have to use canned tomatoes?
Canned whole peeled tomatoes give the best texture and flavor, but you can use fresh ripe tomatoes. Just chop them well and simmer a bit longer to break them down. - What should I serve with shakshuka?
Warm bread like pita or crusty sourdough is perfect. You can also top with avocado slices, feta, or olives for extra flavor. It makes the meal feel complete without much extra effort.
