Description
Shakshuka brings Middle Eastern breakfast magic straight to your kitchen, where eggs poach perfectly in a spicy tomato sauce. Simmering this classic dish feels like a warm culinary hug that connects you to generations of home cooks across North Africa and Israel.
Ingredients
Scale
Main Ingredients:
- 1 large can (28 oz) diced tomatoes
- 4–6 large eggs
- 1 medium onion
- 1 red bell pepper
Spices and Seasonings:
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red chili flakes
- ½ teaspoon sugar
- Salt
- Pepper
Optional Toppings:
- ½ cup crumbled feta cheese
- Fresh parsley or cilantro
- Crusty bread or pita
Instructions
- Heat 2 tablespoons olive oil in a 10-inch skillet at medium temperature (350°F). Sauté 1 diced onion until translucent, stirring occasionally for 3-4 minutes.
- Add 1 diced red bell pepper to the skillet. Cook for 4-5 minutes until vegetables become soft and slightly golden.
- Sprinkle 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon red chili flakes over the vegetables. Stir continuously for 1-2 minutes to release aromatic spices.
- Pour entire 28-ounce can of diced tomatoes into the skillet. Crush tomatoes gently with a wooden spoon. Season with ½ teaspoon sugar, salt, and pepper.
- Simmer tomato sauce uncovered at low heat (300°F) for 10-12 minutes. Watch the sauce thicken and allow flavors to develop, stirring occasionally.
- Create 4-6 small wells in the sauce using the back of a spoon. Crack 1 large egg into each indentation carefully.
- Cover skillet with a tight-fitting lid. Cook eggs at medium-low heat (325°F) for 6-8 minutes until egg whites set but yolks remain runny.
- Sprinkle ½ cup crumbled feta cheese over the skillet if desired. Scatter fresh chopped parsley or cilantro on top.
- Remove from heat. Serve directly from skillet with warm crusty bread or pita for dipping into the rich sauce and runny eggs.
Notes
- Spices can make or break this dish, so use fresh, high-quality cumin and paprika for the most vibrant flavor.
- For a vegetarian version, the recipe works perfectly as written, but for added protein, consider stirring in some white beans or lentils.
- When cracking eggs, create small wells in the sauce to help them cook evenly and prevent spreading across the pan.
- If your tomato sauce seems too thin, let it simmer uncovered to reduce and thicken before adding eggs.
- Prep Time: 8-10 minutes
- Cook Time: 22-27 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 225 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 186 mg