Save 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.
When I first tried shakshuka, I was drawn to its bold flavors and how it brings warmth to the table. Making this became a favorite Saturday morning ritual that everyone looks forward to.
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
- Salt & black pepper: To taste
- Sugar: 1 teaspoon, optional
- Eggs: 4 large
- Fresh parsley or cilantro: Chopped, optional for garnish
- 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.
- Spice the Mixture:
- Stir in cumin, paprika, cayenne (if using), and cook for 30 seconds until fragrant.
- Tomatoes & Simmer:
- Add diced tomatoes with juice, season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until the 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 the skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Garnish & Serve:
- Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve hot with crusty bread.
Save Sharing shakshuka with my family is always a lively way to start the day. We love dipping fresh bread into the rich and flavorful sauce together.
Notes
For extra flavor, add a pinch of chili flakes or a small chopped chili with the garlic. Swap bell pepper for any color or use jarred roasted peppers. Feel free to add canned beans or spinach for more substance.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board.
Nutritional Information
Calories: 210, Total Fat: 11 g, Carbohydrates: 17 g, Protein: 10 g (per serving).
Save This shakshuka makes breakfast something special and is just as satisfying at any time of day.
Recipe FAQ Section
- → What type of peppers work best for this dish?
Green bell peppers provide a mild, sweet flavor, but you can substitute with red or yellow peppers for added sweetness or jarred roasted peppers for a smoky touch.
- → Can I adjust the spiciness level?
Yes, adding cayenne pepper or chili flakes increases heat, while omitting them results in a milder sauce suited for all tastes.
- → How do I achieve perfectly cooked eggs?
Crack eggs into wells in the simmering sauce, cover the pan, and cook until whites set but yolks remain soft, about 6-8 minutes.
- → What herbs complement this dish?
Chopped fresh parsley or cilantro add a bright, fresh finish that balances the rich tomato base beautifully.
- → Is this dish suitable for vegetarians?
Yes, it features eggs and vegetables, making it a filling vegetarian option without meat or dairy.