Pin It 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 was the star of our weekend brunch last spring. I loved watching everyone scoop out the warm eggs and sauce with crusty bread, bringing bright flavors to our table.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Bell pepper: 1 green, chopped
- Garlic: 2 cloves, 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
- Garnish: Fresh parsley or cilantro, chopped (optional)
- Crusty bread: For serving (optional)
Instructions
- Prep & Sauté:
- Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 5 minutes until softened.
- Aromatics:
- Add garlic and cook for 1 minute, stirring frequently.
- Spices:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Simmer Sauce:
- Add diced tomatoes (with juice). Season with salt, pepper, and sugar. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Season & Taste:
- Taste and adjust seasoning as needed.
- Add Eggs:
- Make 4 wells in the sauce and crack an egg into each well.
- Cook Eggs:
- Cover skillet and cook for 6-8 minutes, or until whites are set but yolks remain soft.
- Finish:
- Remove from heat, garnish with parsley or cilantro if desired, and serve hot with crusty bread.
Pin It Growing up, my aunt always made shakshuka on Sundays when family gathered at her place. The aroma instantly brings back warm childhood memories around the kitchen table.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board are all you need for effortless shakshuka preparation.
Nutritional Information
Per serving: Calories 210, Total Fat 11 g, Carbohydrates 17 g, Protein 10 g.
Variation Ideas
Add canned beans or spinach for extra nutrition or swap in jarred roasted peppers to change the flavor profile.
Pin It This shakshuka always impresses with its color and comfort. Serve steaming hot and enjoy right away for the best taste.
Questions About This Recipe
- → What type of peppers work best in this dish?
Green bell peppers offer mild sweetness, but any color bell pepper or roasted peppers can enhance flavor and color.
- → How do you achieve tender but set eggs in the sauce?
Cover the skillet and cook gently for 6-8 minutes until whites are firm but yolks remain soft.
- → Can I add heat to the tomato sauce?
Yes, include cayenne pepper or a pinch of chili flakes for a gentle spicy kick.
- → Is this dish suitable for vegetarian diets?
Yes, it contains no meat and uses only vegetables, spices, and eggs, fitting vegetarian preferences.
- → What are good serving suggestions?
Serve hot with crusty bread to soak up the flavorful tomato and pepper sauce.