Easy & Traditional Shakshuka Recipe

Introduction

Shakshuka is a vibrant and comforting Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. It’s easy to make, packed with flavor, and perfect for any meal of the day.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoons paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 (28-ounce) can whole peeled tomatoes
• 6 large eggs
• Salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Instructions

1. Step 1: Heat olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion, cooking for about 5 minutes or until the onion becomes translucent.
2. Step 2: Stir in the chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute until fragrant.
3. Step 3: Pour in the canned whole peeled tomatoes along with their juice. Use a large spoon to break down the tomatoes, then season with salt and pepper. Bring the sauce to a gentle simmer.
4. Step 4: Create small wells in the tomato sauce and carefully crack an egg into each well. Cover the pan with a lid and cook for 5 to 8 minutes, until the eggs reach your desired doneness.
5. Step 5: Sprinkle the chopped cilantro and parsley over the cooked shakshuka before serving to add fresh flavor and color.

Tips & Variations

• For a spicier dish, add a pinch of cayenne pepper or use a hot paprika.
• Serve with crusty bread or warm pita to scoop up the sauce and eggs.
• Add crumbled feta cheese on top for a creamy, salty twist.
• Try adding other vegetables like zucchini or spinach for extra nutrition.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, but note that eggs may become firmer after reheating. For best texture, reheat the tomato sauce separately and cook fresh eggs to add on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh ripe tomatoes—about 6 to 8 medium tomatoes peeled and chopped make a good replacement. Cook them down until they form a thick sauce before adding the eggs.

How can I tell when the eggs are done?

The eggs are done when the whites are set but the yolks remain slightly runny, usually after 5 to 8 minutes covered. Cook longer if you prefer fully set yolks.

Easy & Traditional Shakshuka Recipe

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★★★★★

4.7 from 50 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This easy and traditional Shakshuka recipe features perfectly poached eggs in a rich, spiced tomato and bell pepper sauce. A delicious, vibrant dish bursting with flavors from cumin, paprika, and fresh herbs, perfect for any meal of the day and serving up to six people.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Spices and Pantry

• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 (28-ounce) can whole peeled tomatoes
• Salt and pepper, to taste

Protein

• 6 large eggs

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Instructions

1. Sauté the vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion, cooking for about 5 minutes or until the onion becomes translucent, softening the vegetables and releasing their flavors.
2. Add garlic and spices: Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for an additional minute, allowing the spices to bloom and the garlic to become fragrant without burning.
3. Add tomatoes and simmer: Pour in the entire can of whole peeled tomatoes along with their juice. Use a large spoon to break down the tomatoes into a chunky sauce. Season generously with salt and pepper. Bring the sauce to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly.
4. Create wells and add eggs: Using the large spoon, make six small wells in the simmering tomato sauce. Carefully crack one egg into each well. Cover the pan with a lid if desired to speed up the cooking process. Cook the eggs for 5 to 8 minutes, or until the whites are set and yolks reach your preferred doneness.
5. Garnish and serve: Once the eggs are cooked, remove the pan from heat. Sprinkle the chopped fresh cilantro and parsley over the dish for a burst of freshness and color. Serve immediately, ideally with crusty bread for dipping.

Notes

• You can adjust the cooking time of the eggs depending on whether you prefer runny or fully cooked yolks.
• Adding chili powder gives a mild heat, adjust quantity according to spice preference.
• For a smokier flavor, consider using smoked paprika.
• This dish is excellent for breakfast, lunch, or dinner and pairs well with warm pita or crusty bread.
• Covering the pan while cooking the eggs helps them cook evenly and retain moisture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Shakshuka, eggs in tomato sauce, Middle Eastern breakfast, vegetarian, spicy eggs, tomato and pepper sauce