Shakshuka
A vibrant and flavorful Middle Eastern dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a hearty breakfast, brunch, or even a light dinner, this one-pan wonder is both simple to make and incredibly satisfying.
🧂 Ingredients
- 2 tbsp Olive oil
- 1 medium Onion
- 2 Bell peppers
- 4 cloves Garlic
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 - 1/2 tsp Cayenne pepper(adjust to your spice preference)
- 800 g Crushed tomatoes(good quality, canned)
- to taste Salt
- to taste Black pepper
- 6 Eggs(large)
- for garnish Fresh cilantro or parsley
- optional Feta cheese
👨🍳 Instructions
- 1
Heat the olive oil in a large, oven-safe skillet (about 10-12 inches) over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. You're looking for them to be tender, not browned.
⏱️ 8-10 minutes - 2
Add the minced garlic, ground cumin, paprika, and cayenne pepper to the skillet. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 minute - 3
Pour in the crushed tomatoes. Stir everything together, scraping up any bits from the bottom of the pan. Season generously with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. It should be thick enough to hold the shape of the eggs.
⏱️ 10-15 minutes - 4
Using the back of a spoon, create 6 small wells in the tomato sauce. Carefully crack one egg into each well. Try not to break the yolks.
⏱️ 2 minutes - 5
Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are just set but the yolks are still runny. For a firmer yolk, cook a minute or two longer. Alternatively, you can transfer the oven-safe skillet to a preheated oven at 190°C (375°F) for 5-7 minutes.
⏱️ 5-8 minutes - 6
Remove the skillet from the heat. Garnish generously with fresh chopped cilantro or parsley and crumbled feta cheese, if using. Serve immediately, directly from the skillet.
⏱️ 1 minute
💡 Pro Tips
- ✓For best results, use good quality canned crushed tomatoes. They provide a richer flavor base.
- ✓Adjust the amount of cayenne pepper to control the heat level. Start with less and add more if desired.
- ✓Ensure the sauce has thickened sufficiently before adding the eggs; this prevents them from dispersing too much.
- ✓Serve hot with warm pita bread, crusty baguette, or challah for dipping into the delicious sauce and runny yolks.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Green Shakshuka: Wilt a generous amount of spinach or kale into the tomato sauce before adding the eggs.
- Spicy Sausage Shakshuka: Add crumbled, cooked merguez or other spicy sausage to the vegetable mixture in Step 1.
- Add other vegetables like zucchini or mushrooms along with the peppers and onions.
- Incorporate a pinch of smoked paprika for an extra layer of smoky depth.
🏷️ Tags
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