Introduction
Shakshuka, also known as “Eggs in Tomato Sauce,” is a classic dish that originated in North Africa and has become a beloved staple across the Middle East and Mediterranean regions. At its heart, it is a simple yet deeply flavorful combination of eggs poached in a spiced tomato, bell pepper, and onion sauce. The rich sauce is infused with aromatic spices like cumin, paprika, and chili, giving the dish its signature warmth and depth.
Traditionally enjoyed as a hearty breakfast or brunch, shakshuka has universal appeal and can easily be served for lunch or dinner. Its beauty lies in its versatility—you can keep it rustic and simple or elevate it with cheese, fresh herbs, or even spicy sausage. Served bubbling hot, straight from the skillet with crusty bread or pita for dipping, shakshuka is more than just a dish—it’s a cozy, communal experience meant to be shared around the table.
Why I Love This Recipe
I love shakshuka because it’s the perfect harmony of simplicity and flavor. The rich, spiced tomato sauce feels comforting and soulful, while the gently poached eggs add creaminess and protein, making it both hearty and wholesome. It’s one of those dishes that looks impressive but is surprisingly easy to prepare—just one pan, fresh ingredients, and a handful of spices are all you need.
Another reason I adore this dish is its versatility. You can enjoy it for breakfast, brunch, or even a light dinner. It can be mild and cozy or bold and spicy, depending on your mood. I especially love serving it straight from the skillet, garnished with fresh herbs and paired with warm bread for dipping—it feels rustic, communal, and satisfying.
Why It’s a Must-Try Dish
Shakshuka is a must-try because it’s:
- Flavor-packed: Rich tomato base with aromatic spices.
- Nutritious: Eggs provide protein; tomatoes and peppers offer vitamins.
- Easy and Quick: Minimal ingredients and about 30 minutes to prepare.
- Versatile: Can be served with bread, pita, or over grains like quinoa.
- Impressively Beautiful: Perfect for brunch gatherings or family meals.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2–4
- Calories: ~250 per serving (without bread)
- Cuisine: Middle Eastern / North African
- Course: Breakfast / Brunch / Main Dish
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander (optional)
- ¼ tsp chili flakes or cayenne (adjust to taste)
- 1 can (400g) chopped tomatoes or 4–5 fresh tomatoes, diced
- Salt and black pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta or goat cheese (optional)
- Bread, pita, or crusty toast (for serving)
Simple Cooking Directions
- Sauté onion and bell pepper in olive oil until softened.
- Add garlic and spices; cook until fragrant.
- Add tomatoes, simmer, and season with salt and pepper.
- Make wells in the sauce, crack eggs into them, and cover to cook.
- Garnish with fresh herbs and cheese. Serve hot with bread.
Step-by-Step Preparation Method
Step 1: Heat the Pan
- Heat olive oil in a large skillet over medium heat.
Step 2: Sauté Vegetables
- Add chopped onions and bell peppers. Cook 5–7 minutes until soft.
Step 3: Add Aromatics & Spices
- Stir in minced garlic, cumin, paprika, coriander, and chili flakes. Cook 1–2 minutes until fragrant.
Step 4: Add Tomatoes
- Pour in chopped tomatoes (with juice if canned). Simmer for 10–12 minutes until sauce thickens.
Step 5: Season the Sauce
- Add salt and pepper to taste. Adjust spices if needed.
Step 6: Add the Eggs
- Make small wells in the tomato sauce. Crack an egg into each well.
Step 7: Cook the Eggs
- Cover the pan and cook 5–8 minutes, or until eggs reach desired doneness.
Step 8: Garnish
- Sprinkle chopped parsley/cilantro and optional crumbled cheese on top.
Step 9: Serve
- Serve immediately with crusty bread or pita for dipping.
How to Serve
- Directly from the skillet for a rustic presentation.
- Pair with warm crusty bread, pita, or flatbreads.
- Drizzle with extra virgin olive oil or hot sauce if desired.
- Can be accompanied by a light salad or pickled vegetables.
Additional Recipe Tips
- For extra depth, roast bell peppers before adding to the pan.
- Use fire-roasted or sun-dried tomatoes for richer flavor.
- Adjust spice levels to taste; shakshuka can be mild or spicy.
- For creamier eggs, cover the pan gently and cook slowly.
Variations
- Cheese Shakshuka: Add feta, goat cheese, or halloumi.
- Vegetable Shakshuka: Add spinach, zucchini, or mushrooms.
- Spicy Shakshuka: Add harissa or chopped chili peppers.
- Meaty Shakshuka: Add chorizo, sausage, or minced lamb.
- Green Shakshuka: Use spinach, zucchini, green peppers, and herbs instead of tomatoes.
Freezing and Storage
- Sauce: Tomato sauce can be made ahead and frozen for up to 3 months.
- Eggs: Cooked eggs don’t freeze well; it’s best to freeze sauce only.
- Storage: Refrigerate leftover shakshuka (without eggs) for up to 3 days. Reheat gently and add fresh eggs to serve.
Special Equipment Needed
- Large, deep skillet or sauté pan with lid
- Wooden spoon or spatula
- Knife and chopping board
Conclusion
Shakshuka is a simple yet spectacular dish that delivers bold flavors, vibrant colors, and comforting textures in one skillet. Perfect for any meal, it’s customizable, visually stunning, and bound to impress family or guests. With minimal ingredients and maximum impact, shakshuka is a must-have recipe for anyone who loves hearty, wholesome, and flavorful meals.
