Pin 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.
Shakshuka has long been a favorite in our home whenever we want something satisfying but easy. Over the years, I've experimented with different spice levels, and it always comes out delicious no matter the tweaks.
Ingredients
- Vegetable oil: Use 2 tablespoons for sauteing.
- Onion: 1 large, finely chopped.
- Green bell pepper: 1, chopped.
- Garlic cloves: 2, 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, for heat).
- Salt and black pepper: To taste.
- Sugar: 1 teaspoon (optional, to balance acidity).
- Eggs: 4 large.
- Fresh parsley or cilantro (optional): Chopped, for garnish.
- Crusty bread (optional): For serving.
Instructions
- Prepare skillet and sauté vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Add spices:
- Stir in cumin, paprika, cayenne (if using). Cook for 30 seconds until fragrant.
- Add tomatoes and simmer:
- Add diced tomatoes (with juice). Season with salt, pepper, and sugar (if using). Simmer uncovered for 10-15 minutes, stirring occasionally, until sauce thickens.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Poach eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook eggs:
- Cover skillet and cook for 6-8 minutes, until whites are set but yolks are still soft.
- Garnish and serve:
- Remove from heat. Garnish with parsley or cilantro, if desired. Serve hot with crusty bread.
Pin Making shakshuka together with family is always a fun moment. The aromas filling the kitchen and cracking eggs into the simmering sauce makes cooking a joyful experience for everyone.
Required Tools
Large skillet with lid, wooden spoon, knife and chopping board.
Nutritional Information
Per serving: 210 calories, 11 g total fat, 17 g carbohydrates, 10 g protein.
Notes & Substitutions
Add a pinch of chili flakes or small chopped chili for extra flavor. Swap bell pepper for any color or use jarred roasted peppers. To boost nutrition, add canned beans or spinach.
Pin Try shakshuka fresh for best texture, and reheat gently if saving leftovers. Enjoy with plenty of crusty bread!
Recipe Questions
- → What makes the sauce flavorful?
The sauce is rich with sautéed onions, bell peppers, garlic, and spices such as cumin, paprika, and optional cayenne, simmered with tomatoes to develop a deep, aromatic base.
- → How do I achieve the perfect egg texture?
Crack eggs into wells in the sauce and cover skillet, cooking until whites set but yolks remain soft, usually around 6-8 minutes.
- → Can I adjust the spice level?
Yes, add or reduce cayenne pepper and consider incorporating chili flakes for extra heat according to your preference.
- → What are good garnishes for this dish?
Fresh parsley or cilantro adds brightness, while crusty bread offers a satisfying way to enjoy the sauce.
- → Are substitutions possible for the vegetables?
You can swap bell pepper colors or use jarred roasted peppers; adding greens like spinach or beans boosts nutrition and texture.