Name: Easy Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 onion, finely diced; 1 red bell pepper, finely diced; 3 cloves garlic, minced; 2 teaspoons paprika; 1 teaspoon cumin; 1/2 teaspoon salt; 28 ounces crushed tomatoes; 6 eggs; Freshly chopped cilantro, for garnish; Freshly chopped parsley, for garnish

Introduction

Shakshuka is a vibrant and comforting dish of poached eggs in a rich, spiced tomato sauce. This easy shakshuka recipe is perfect for breakfast, brunch, or a simple dinner that comes together quickly with minimal ingredients.

Ingredients

1 tablespoon olive oil
1 onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon salt
28 ounces crushed tomatoes
6 eggs
Freshly chopped cilantro
Freshly chopped parsley

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Once hot, add the diced onion and bell pepper. Sauté for 3-5 minutes, or until the onion becomes translucent.
Step 2: Stir in the garlic, paprika, cumin, and salt. Then add the crushed tomatoes and mix well. Reduce the heat to low and let the sauce simmer gently.
Step 3: Using the back of a spoon, create small wells in the tomato sauce. Crack an egg into each well. Cover the pan and cook until the eggs reach your desired doneness: about 3-5 minutes for over easy, 6-8 minutes for over medium, and 9-12 minutes for over hard.
Step 4: Garnish with chopped cilantro and parsley. Serve warm with pita bread or enjoy directly from the pan with a fork.

Tips & Variations

For extra spice, add a pinch of cayenne or chili flakes to the tomato sauce.
Try adding crumbled feta cheese on top before serving for a creamy twist.
Use fresh tomatoes instead of canned crushed tomatoes in season for a fresher taste.
Serve with warm crusty bread or pita to soak up the sauce.

Storage

Store leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. Note that eggs may become firmer after reheating, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without eggs?

Yes, you can enjoy the tomato and pepper sauce on its own or add other proteins like chickpeas for a vegan version without eggs.

What can I serve shakshuka with?

Shakshuka pairs well with pita bread, crusty bread, or even over rice for a hearty meal.

Easy Shakshuka Recipe

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★★★★★

4.6 from 91 reviews

A comforting and flavorful Middle Eastern breakfast dish featuring eggs poached in a spicy, savory tomato and bell pepper sauce, garnished with fresh herbs and perfect served with warm pita bread.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Middle Eastern
Diet: Gluten Free

Ingredients

Scale

Shakshuka Sauce

1 tablespoon olive oil
1 onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon salt
28 ounces crushed tomatoes

Eggs and Garnish

6 eggs
Freshly chopped cilantro, for garnish
Freshly chopped parsley, for garnish

Instructions

Sauté Vegetables: Heat the olive oil in a large pan over medium heat until hot. Add the finely diced onion and red bell pepper. Sauté for 3-5 minutes, or until the onion becomes translucent and the peppers soften.
Add Spices and Tomatoes: Stir in the minced garlic, paprika, cumin, and salt to the pan. Pour in the crushed tomatoes and mix well to combine all ingredients. Reduce the heat to low to allow the sauce to gently simmer.
Add Eggs and Cook: Using the back of a spoon, create six small wells in the tomato sauce. Crack one egg into each well. Cover the pan with a lid and cook until the eggs reach your preferred doneness: 3-5 minutes for over easy, 6-8 minutes for over medium, and 9-12 minutes for over hard eggs.
Garnish and Serve: Once the eggs are cooked, sprinkle freshly chopped cilantro and parsley over the top. Serve the shakshuka warm with pita bread or enjoy directly with a fork.