Shakshuka (Eggs Poached in Spicy Tomato Sauce) is a beloved Middle Eastern dish featuring eggs poached in a flavorful, spicy tomato sauce. It’s the perfect balance of heat, tang, and richness, making it a fantastic breakfast, brunch, or even dinner option. The combination of spices like cumin, paprika, and cayenne pepper with crushed tomatoes creates an unforgettable base, while the poached eggs add the perfect creamy texture. Whether enjoyed with crusty bread or pita, this dish is a comforting and delicious meal that never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika (smoked paprika works great)
1/4 teaspoon cayenne pepper (adjust for heat)
1 (28 oz) can crushed tomatoes
Salt and black pepper, to taste
4–6 large eggs
Fresh cilantro or parsley, chopped (for garnish)
Optional: crumbled feta cheese or dollops of Greek yogurt
Crusty bread or pita, for serving
Directions
Cook the base:
I heat the olive oil in a large skillet over medium heat. Then, I add the onion and bell pepper, sautéing them until softened (about 5-7 minutes). After that, I stir in the garlic, cumin, paprika, and cayenne pepper, cooking for about a minute until the spices become fragrant.
Add tomatoes:
I pour in the crushed tomatoes and season the mixture with salt and black pepper. After bringing it to a simmer, I let it cook uncovered for about 10-15 minutes until the sauce thickens.
Poach the eggs:
Using a spoon, I make little wells in the sauce and crack the eggs into each well. I then cover the skillet and cook for 6-10 minutes, depending on how runny I want the yolks to be.
Serve:
Once the eggs are poached to my liking, I garnish the shakshuka with chopped cilantro or parsley. Sometimes, I’ll top it with crumbled feta or a dollop of Greek yogurt for an extra burst of flavor. I always serve it hot with crusty bread or pita on the side, perfect for scooping up the sauce and eggs.
Servings and Timing
This recipe serves about 2-4 people, depending on the portion size. It takes approximately 30-40 minutes to prepare from start to finish.
Variations
Add greens: For an extra dose of nutrition, I love adding chopped spinach or kale to the sauce while it simmers. It blends in seamlessly and adds a healthy boost to the dish.
Smoky flavor: To enhance the smokiness of the dish, I sometimes use fire-roasted tomatoes instead of regular crushed tomatoes.
Extra spice: If I’m in the mood for more heat, I’ll throw in a bit of harissa or fresh chili slices to amp up the spice level.
Storage/Reheating
Shakshuka is best enjoyed fresh, but it can be stored in the refrigerator for up to 2-3 days. To reheat, I suggest gently warming it on the stove over low heat to avoid overcooking the eggs. If you’re reheating leftovers with eggs in them, be careful not to cook the eggs too long, as they can become rubbery. If necessary, you can add a splash of water or broth to loosen the sauce.
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FAQs
Can I make shakshuka ahead of time?
Yes! The tomato sauce can be prepared in advance and stored in the fridge for a day or two. When you’re ready to serve, simply reheat the sauce and add the eggs to cook fresh.
Can I make this dish spicy?
Absolutely! If I want more heat, I increase the cayenne pepper or add chili slices. For an even spicier twist, I often mix in some harissa or hot sauce to the sauce before poaching the eggs.
Can I use a different type of pepper?
Sure! While I typically use red bell pepper, you can swap it with any type of bell pepper or even use green peppers for a slightly different taste. You can also experiment with spicier peppers if you enjoy a little extra kick.
Can I make shakshuka without eggs?
Yes, I can absolutely make a vegetarian version of shakshuka without eggs. The tomato sauce is flavorful enough on its own, and I can even add other protein sources like chickpeas or tofu if desired.
What can I serve with shakshuka besides bread?
While crusty bread or pita is traditional, I also love serving shakshuka with roasted vegetables, quinoa, or even a side salad for a lighter meal. The versatility of this dish makes it easy to pair with whatever I have on hand!
Conclusion
Shakshuka is a satisfying and flavorful dish that always hits the spot. Whether I’m enjoying it for breakfast, brunch, or dinner, it’s a meal that never gets old. With its simple ingredients, customizable options, and comforting taste, I’m sure it will quickly become a favorite in your kitchen too. So grab some eggs, tomatoes, and spices, and get ready to dig into a delicious bowl of shakshuka!
📖 Recipe:
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Shakshuka (Eggs Poached in Spicy Tomato Sauce)
- Total Time: 30-40 minutes
- Yield: 2-4 servings
- Diet: Vegetarian
Description
Shakshuka is a Middle Eastern dish consisting of eggs poached in a spicy, flavorful tomato sauce. It’s a perfect blend of heat, tang, and richness, making it ideal for breakfast, brunch, or dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika (smoked paprika works great)
1/4 teaspoon cayenne pepper (adjust for heat)
1 (28 oz) can crushed tomatoes
Salt and black pepper, to taste
4–6 large eggs
Fresh cilantro or parsley, chopped (for garnish)
Optional: crumbled feta cheese or dollops of Greek yogurt
Crusty bread or pita, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sautéing for about 5-7 minutes until softened.
- Stir in garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and season with salt and black pepper. Bring to a simmer and cook uncovered for 10-15 minutes until the sauce thickens.
- Create little wells in the sauce using a spoon and crack eggs into each well. Cover the skillet and cook for 6-10 minutes, depending on desired yolk consistency.
- Once eggs are poached, garnish with chopped cilantro or parsley. Optionally, top with crumbled feta or Greek yogurt. Serve with crusty bread or pita.
Notes
For extra nutrition, add spinach or kale to the sauce while it simmers.
Use fire-roasted tomatoes for an enhanced smoky flavor.
If you prefer more heat, add harissa or fresh chili slices to the sauce before poaching the eggs.
Shakshuka can be stored in the refrigerator for up to 2-3 days. Reheat gently on low heat to avoid overcooking the eggs.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 185mg
