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Shakshuka

Maria G. Brooks
Shakshuka is a flavorful Middle Eastern and North African dish consisting of eggs poached in a spiced tomato sauce made with vegetables like bell peppers and onions.
It's an easy, customizable dish that can be enjoyed for breakfast, brunch, or dinner.
The combination of savory eggs, aromatic spices, and rich tomato sauce is both comforting and nutritious.
Serve it with crusty bread for dipping and enjoy a satisfying meal full of bold flavors.
Nutrition Facts (per serving)Serving size: 1/4 of recipe (approx. 1 egg and sauce)
Calories: 250 kcal, Protein: 12g, Fat: 18g, Saturated fat: 3g, Carbohydrates: 15g, Fiber: 4g, Sugars: 9g, Cholesterol: 186mg, Sodium: 370mg, Potassium: 600mg, Vitamin A: 25% DV, Vitamin C: 45% DV, Calcium: 6% DV, Iron: 15% DV
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Middle Eastern, North African
Servings 4 Servings
Calories 250 kcal

Equipment

  • 1 Large skillet or frying pan
  • 1 Wooden spoon
  • 1 Lid for the skillet
  • 1 Knife for chopping vegetables
  • 1 Cutting board

Ingredients
  

  • 2 tablespoons Olive oil
  • 1 medium Onion chopped
  • 1 large Bell pepper diced (red or green)
  • 3 cloves Garlic minced
  • 4 medium Tomatoes chopped (or 1 can diced tomatoes)
  • 1 tablespoon Tomato paste
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • ½ teaspoon Ground chili or cayenne pepper optional
  • Salt and pepper to taste
  • 4 large Eggs
  • Fresh parsley or cilantro chopped for garnish (optional)

Instructions
 

  • Sauté the Vegetables: Heat olive oil in a large skillet over medium heat.
    Add chopped onion and bell pepper and sauté for about 5 minutes, until softened.
    Add the minced garlic and sauté for another minute until fragrant.
  • Prepare the Sauce: Stir in the chopped tomatoes and tomato paste.
    Cook for 10-12 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
    Season with ground cumin, paprika, chili (if using), salt, and pepper to taste.
  • Add the Eggs: Using a spoon, create wells in the sauce. Crack an egg into each well.
    Cover the skillet with a lid and cook for 6-8 minutes, or until the eggs are poached to your liking.
    If you prefer runny yolks, cook for less time; for firmer yolks, extend the cooking time.
  • Garnish and Serve: Once the eggs are cooked, remove the skillet from the heat.
    Garnish with fresh parsley or cilantro. Serve immediately with warm, crusty bread or pita for dipping.

Notes

Recipe Notes

  • Make it Vegan: For a vegan version, substitute the eggs with tofu, tempeh, or additional vegetables.
  • Spice Level: Adjust the heat by adding more or less chili or cayenne pepper. You can also add hot sauce if you like extra spice.
  • Storage: Leftover Shakshuka can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
  • Add-ins: Crumbled feta or spinach can be added to the sauce for extra flavor and nutrition.
Keyword Shakshuka