Save A vibrant, budget-friendly North African dish featuring poached eggs in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or a light dinner.
I vividly remember the first time I made shakshuka for weekend brunch. The colors and aromas filled my kitchen, and it instantly became a favorite for both family and friends.
Ingredients
- Vegetable oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Green bell pepper: 1, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g/14 oz), or 4 ripe tomatoes, chopped
- Ground cumin: 1 teaspoon
- Sweet paprika: 1 teaspoon
- Ground cayenne pepper: 1/4 teaspoon (optional, for heat)
- Salt and black pepper: To taste
- Sugar: 1 teaspoon (optional, to balance acidity)
- Eggs: 4 large
- Fresh parsley or cilantro: Chopped, for garnish (optional)
- Crusty bread: For serving (optional)
Instructions
- Prep vegetables:
- Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Spice the sauce:
- Stir in cumin, paprika, and cayenne (if using), and cook for 30 seconds until fragrant.
- Add tomatoes:
- Add diced tomatoes (with juice), season with salt, pepper, and sugar if using. Simmer uncovered for 10-15 minutes, stirring occasionally, until sauce thickens.
- Season and taste:
- Taste and adjust seasoning as needed.
- Add eggs:
- Make 4 wells in the sauce with a spoon. Crack an egg into each well.
- Cook eggs:
- Cover skillet and cook for 6-8 minutes, or until whites are set but yolks are still soft.
- Garnish and serve:
- Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve hot with crusty bread.
Save This dish always reminds me of cozy family mornings spent around the table, passing chunks of crusty bread to soak up the flavorful sauce.
Recipe Variations
Try swapping green bell pepper for roasted red peppers, or add a handful of baby spinach or canned beans to make it more filling and nutritious.
Serving Suggestions
Serve shakshuka straight from the skillet with plenty of crusty bread for dipping, or spoon it over cooked grains for lunch.
Storage and Reheating
Leftover shakshuka can be refrigerated for up to 2 days and gently reheated on the stovetop. For best texture, keep eggs slightly underdone if making ahead.
Save Enjoy the rich flavors and vibrant presentation—shakshuka is guaranteed to impress at any meal.
Recipe FAQ
- → What ingredients give shakshuka its signature flavor?
Ground cumin, sweet paprika, and cayenne pepper combine with garlic and bell peppers to create the distinctive taste of shakshuka.
- → How can I tell when the eggs are perfectly cooked?
Cook the eggs covered until the whites are set and the yolks remain soft, usually about 6-8 minutes.
- → Can I adjust the spice level of the sauce?
Yes, adding or omitting cayenne pepper or chili flakes allows you to control the heat intensity.
- → What are good serving suggestions for this dish?
Garnish with fresh parsley or cilantro and serve with crusty bread to soak up the flavorful sauce.
- → Are there any suitable substitutions for the bell pepper?
You can use different colored bell peppers or jarred roasted peppers depending on preference and availability.