Shakshuka is a popular Middle Eastern and North African dish consisting of poached eggs in a flavorful tomato sauce spiced with cumin, paprika, and other aromatic seasonings. It’s a hearty, savory, and healthy meal that’s perfect for breakfast, brunch, or even dinner. Serve it with crusty bread for dipping and a sprinkle of fresh herbs to brighten up the flavors.
- Preparation Time
10 minutes - Cooking Time
20 minutes - Serves
4 adults - Difficulty
Easy
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (red or yellow works best)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika is great if you have it)
- 1/2 teaspoon ground turmeric (optional, for extra depth)
- 1/4 teaspoon ground cinnamon (optional, for a touch of warmth)
- 1 can (14 oz / 400g) crushed tomatoes (or use fresh tomatoes, about 4 medium, diced)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon chili flakes or cayenne pepper (optional, for heat)
- 4-6 large eggs (depending on how many servings you want)
- Fresh cilantro or parsley, chopped (for garnish)
- Crusty bread or pita (for serving)
Instructions
- Heat the olive oil in a large, deep skillet or frying pan over medium heat.
- Add the diced onion and bell pepper, and sauté for about 5-7 minutes, until softened and starting to brown.
- Add the minced garlic, cumin, paprika, turmeric (if using), cinnamon (if using), and chili flakes (if using). Stir everything together and cook for another minute, until fragrant.
- Pour in the crushed tomatoes (or diced fresh tomatoes) and stir. Season with salt and black pepper.
- Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Use a spoon to create little wells in the tomato sauce for the eggs to sit in. You can make 4-6 wells, depending on how many eggs you want to cook.
- Crack an egg into a small bowl (to avoid shells in the sauce) and gently slide the egg into one of the wells. Repeat with the remaining eggs.
- Cover the skillet with a lid and cook for 6-8 minutes, until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, cook for an extra 2-3 minutes.
- Once the eggs are cooked to your liking, remove the skillet from the heat.
- Garnish with freshly chopped cilantro or parsley.
- Serve immediately with crusty bread or pita for dipping into the rich, spicy tomato sauce.
