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.
I remember the first time I made shakshuka for friends on a lazy Sunday morning. The aroma of simmering spices filled the kitchen and everyone kept sneaking spoonfuls of the sauce before the eggs were even in.
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) 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.
- Add tomatoes:
- Add diced tomatoes with juice. Season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until 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.
- Cook eggs:
- Cover and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Serve:
- Remove from heat. Garnish with parsley or cilantro, if desired. Serve hot with crusty bread.
Pin It Sharing shakshuka at the breakfast table with my family has become our weekend tradition. It is always a meal that brings smiles and lively conversation.
Recipe Variations
Add canned beans or spinach for extra nutrition and heartiness. You can swap bell pepper for any color or use jarred roasted peppers for a smoky flavor.
Serving Suggestions
Serve your shakshuka hot straight from the pan with crusty bread for dipping. Garnish generously with fresh parsley or cilantro.
Nutrition Information
Each serving contains approximately: 210 calories, 11 g total fat, 17 g carbohydrates, and 10 g protein.
Pin It Enjoy shakshuka while the eggs are still soft and the sauce is piping hot. Share it with loved ones for a truly satisfying meal.
Recipe Questions & Answers
- → What type of eggs work best?
Large, fresh eggs poach well in the sauce, with whites set and yolks remaining soft for optimal texture.
- → Can I adjust the spice level?
Yes, adding cayenne pepper or chili flakes allows you to customize the heat to your preference.
- → What bread pairs well with this dish?
Crusty breads, like baguette or sourdough, are ideal for dipping into the flavorful sauce.
- → Can I make it without fresh tomatoes?
Canned diced tomatoes work perfectly and help create a rich sauce quickly.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat or dairy, making it a satisfying option for vegetarian diets.
- → How can I add more vegetables?
Try adding spinach, beans, or different colored bell peppers to enhance nutrition and texture.