Shakshuka is a dish that brings together bold flavors and simple ingredients in the most delicious way. Originating from North Africa and popular in the Middle East, this dish features poached eggs cooked in a rich, spiced tomato sauce with peppers, onions, and garlic. It’s the kind of comforting meal that’s perfect for breakfast, brunch, or even a light dinner.
To make shakshuka, start by sautéing onions, garlic, and bell peppers in olive oil until they’re soft and fragrant. Add in crushed tomatoes, along with spices like cumin, paprika, and a pinch of chili flakes for a little heat. Let the sauce simmer and thicken, allowing the flavors to meld together.
Once your tomato sauce is ready, make small wells in the sauce with a spoon and crack fresh eggs into each well. Cover the pan and cook the eggs until the whites are set but the yolks remain soft and runny, usually about 5-7 minutes, depending on how well-done you like your eggs.
Shakshuka is incredibly versatile, so feel free to adjust the seasoning and spice levels to suit your tastes. Some variations include adding feta cheese for a creamy contrast, or olives and harissa for an extra depth of flavor. Fresh herbs like cilantro or parsley can be sprinkled over the top just before serving for a burst of color and freshness.
Serve your shakshuka directly from the pan for a rustic presentation, and don’t forget the bread! Warm pita or crusty sourdough is perfect for dipping into the flavorful tomato sauce and runny egg yolks.
This dish is a great way to start the day with a hearty, flavorful breakfast that’s packed with nutrients. It’s also easy to make and perfect for sharing with friends or family. Whether you’re looking for something new to try for brunch or a satisfying weeknight dinner, shakshuka will surely become a favorite.
Ingredients
- 2 tbsp olive oil
- 1 onion medium, diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can diced tomatoes 400g
- 4-6 eggs large
- parsley chopped fresh for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and bell pepper and sauté until softened, about 5 minutes.
- Add the garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute.
- Add the diced tomatoes and bring to a simmer. Cook for 10 minutes, until the sauce has thickened slightly.
- Make small wells in the sauce and crack the eggs into them. Cover the skillet and cook for 5-7 minutes, until the eggs are cooked to your liking.
- Garnish with chopped fresh parsley and serve hot.