Classic Shakshuka Recipe

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Classic Shakshuka is a vibrant and savory dish that brings the warmth of Middle Eastern flavors right to your kitchen. Poached eggs rest gently in a spicy, rich tomato sauce infused with garlic, peppers, and aromatic spices. It’s a one-pan wonder that’s perfect for breakfast, brunch, or even a light dinner.

The beauty of Shakshuka lies in its simplicity and bold taste. Whether you’re dipping crusty bread into the yolk-laced sauce or enjoying it straight from the skillet, this dish delivers comfort and satisfaction in every bite. With fresh herbs sprinkled on top, it’s not only delicious but visually stunning as well.

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Ingredients for this Classic Shakshuka Recipe

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread or pita (for serving)

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Step 1: Sauté the Aromatics

Heat olive oil in a large, deep skillet over medium heat. Add the chopped onion and bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add the Spices

Stir in the cumin, paprika, and cayenne pepper. Cook for 1-2 minutes to let the spices bloom and intensify their flavors.

Step 3: Simmer the Tomato Sauce

Pour in the crushed tomatoes and season with salt and pepper. Bring the mixture to a simmer. Reduce heat to low and let it cook for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.

Step 4: Add the Eggs

Make small wells in the sauce and carefully crack the eggs into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired level.

Step 5: Garnish and Serve

Remove the skillet from heat. Sprinkle with chopped parsley or cilantro. Serve hot with crusty bread or warm pita to scoop up the sauce and eggs.

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Storage Instructions

Shakshuka is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. If the eggs are overcooked during reheating, consider removing them and adding freshly poached ones.

Freezing is not recommended, as the eggs can become rubbery and the sauce may separate.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 190
• Protein: 10g
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 6g
• Sodium: 500mg

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Frequently Asked Questions

What does “Shakshuka” mean?

Shakshuka is a North African and Middle Eastern dish whose name means “a mixture” in Arabic, referring to the blend of eggs poached in spiced tomato sauce.

Can I make it vegan?

Yes, you can omit the eggs and add chickpeas or tofu for a vegan variation.

What can I use instead of bell pepper?

You can substitute zucchini, mushrooms, or even eggplant for a different twist.

Is it spicy?

Shakshuka has a mild to moderate heat depending on your use of cayenne. You can easily adjust the spice level to your preference.

Can I prepare it ahead of time?

You can prepare the tomato sauce in advance and store it in the fridge. Add the eggs and cook them just before serving.

How do I avoid overcooking the eggs?

Keep an eye on the skillet and remove from heat as soon as the whites are set. The residual heat will finish cooking them.

What’s the best pan to use?

A cast iron or heavy-bottomed skillet works great as it retains heat evenly.

Can I add cheese?

Yes! Feta cheese is a popular addition that pairs wonderfully with the tomato and spices.

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