Shakshuka is a comforting, one-pan dish beloved throughout Israel, North Africa, and the Middle East. Made with eggs poached in a spiced tomato and pepper sauce, it’s flavorful, filling, and endlessly customizable. Whether you serve it for breakfast, brunch, or dinner, shakshuka brings warmth and vibrant color to the table—no wonder it’s a staple in so many homes.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt, to taste
- Fresh parsley and cilantro, chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat
- Add diced onion and red bell pepper. Cook for about 5 minutes, until the onions are soft and translucent
- Stir in the garlic, paprika, cumin, and chili powder. Cook for 1 minute, until fragrant.
Step 2: Add the Tomatoes
- Pour in the canned whole peeled tomatoes with their juices
- Use a spatula or spoon to break the tomatoes into smaller pieces
- Bring the mixture to a gentle simmer and cook for 10 minutes, allowing it to thicken slightly
Step 3: Add the Eggs
- Use a spoon to create small wells in the tomato mixture
- Crack one egg into each well
- Reduce the heat to low, cover the pan, and cook for 5 to 8 minutes, or until the egg whites are set and the yolks are done to your liking.
Step 4: Garnish and Serve
- Sprinkle with salt, chopped parsley, and cilantro
- Serve warm with crusty bread or pita
FAQs
1. Is shakshuka spicy?
Not typically. It has a warm, earthy flavor from spices like paprika and cumin. If you want heat, add a pinch of cayenne or red pepper flakes.
2. How do I keep the egg whites from staying runny?
Covering the pan helps the eggs cook more evenly. If the whites are still underdone after 8 minutes, just continue cooking with the lid on until fully set.
3. Can I use fresh tomatoes instead of canned?
Yes! Replace the canned tomatoes with 10–12 peeled and diced fresh tomatoes. Just simmer a bit longer to let them break down into a sauce.
